Using greens like lettuce instead of bread helps keep carbs down. Swap the lettuce for collard greens or kale for an even healthier low-carb taco shell. And if you’re trying to keep sodium in check, choose no-added-salt chicken broth instead.
Nutrition information (per serving, without blue cheese crumbles)
Calories: 291; total fat: 8g; saturated fat: 2g; protein: 50g; carbohydrates: 4g; sugar: 3g; fiber: 1g; cholesterol: 151mg; sodium: 1,372mg
Recipe and photo by Kristin Vrana of FoodFash.
Makes 3 servings
- 2 pounds bone-in chicken breasts
- 32 ounces low-sodium chicken broth
- ½ cup cayenne pepper sauce
- ½ head Bibb lettuce
- 1 carrot, finely grated
- 1 vine tomato chopped
- ½ red onion, thinly sliced
- Blue cheese crumbles, to taste
How to make it
Place chicken in a crock pot with chicken broth, and cook on high for 4 hours.
Remove chicken from slow cooker and discard broth. Remove skin and bones from meat. Using two forks, shred meat.
Place shredded chicken back in slow cooker and stir in hot sauce, leaving slow cooker on "keep warm" setting.
Top lettuce with chicken, carrots, tomato, onions, blue cheese crumbles, and serve.