Skinny Slow Cooker Pulled Chicken Tacos

When I posted my Slow Cooker Mexican Pulled Pork, I said that I wanted to try a chicken version. Well, I’m about two months late but I finally tried it! I used a different recipe that I pulled off of Pinterest, although I’m sure the Pulled Pork sauce would be equally as good.

Skinny Slow Cooker Pulled Chicken Tacos

Believe it or not, there is a pulled pork vs. pulled chicken debate. Here are my nutrition discoveries based on 3 ounces, compliments of


  • Pulled Pork: 283 calories
  • Pulled Chicken: 184 calories
  • Verdict: The pulled chicken will save you about 100 calories.


  • Pulled Pork: 13 grams total fat (4 grams saturated fat and 97 milligrams of cholesterol)
  • Pulled Chicken: 8 grams total fat (2 grams saturated fat and 68 milligrams of cholesterol)
  • Verdict: The pulled chicken will save you 5 grams of fat.

Protein & Carbohydrates:

  • Pulled Pork: 29 grams of protein and 10 grams of carbohydrates.
  • Pulled Chicken: 20 grams of protein and 8 grams of carbohydrates.
  • Verdict: The pulled pork will give you more protein. 

It looks like pulled chicken has won this debate 2-1 against pulled pork. I do have to admit though, I really love a pulled pork sandwich. Or tacos. Or nachos. Keep mixing lean chicken into your dinner rotation and enjoy your pulled pork on occasion. 🙂


Skinny Slow Cooker Pulled Chicken Tacos 

Adapted from


  • 1-1/2 pounds chicken breast, trimmed of excess fat
  • Salt and pepper
  • 1/8 teaspoon chili powder (+1 teaspoon reserved)
  • 1/8 teaspoon cumin (+3/4 teaspoon reserved)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 15 ounces black beans, rinsed and drained
  • 14.5 ounces diced tomatoes with green chilies (I used Del Monte’s Petite Cut Diced Tomatoes with Green Chilies)
  • 1 medium scallion, diced


  1. Season the chicken with salt, pepper, oregano, garlic powder and 1/8 teaspoon each of chili powder and cumin.
  2. Add black beans and diced tomatoes to slow cooker pot. Season with 1 teaspoon chili powder and 3/4 teaspoon cumin, mix well.
  3. Place chicken breasts on top of tomato-bean mixture. Cook on high for two hours.
  4. Remove chicken from slow cooker. Drain about 1/4-1/2 cup of liquid from pot.
  5. Return chicken to pot and shred with two forks. Turn slow cooker dial to “keep warm.” Sprinkle with scallions.
  6. Serve in taco shells/tortillas. Top pulled chicken with your favorites – avocado, shredded cheese, lettuce, onions, salsa.

12 responses to “Skinny Slow Cooker Pulled Chicken Tacos

  1. Pingback: Slow Cooker Mexican Pulled Pork | fancy fork·

  2. Is there a misprint for the can of tomatoes and green chilies? I could only find a 10oz or 14.5 oz size can. Thanks

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