Low carb Keto Chicken Tacos

Slow Cooker Chicken Tacos with Kale Slaw and Homemade Low Carb Tortillas

We started a ketogenic diet about 8 weeks ago.  And though we love the weight loss results, we have been challenged to cook no carb dinner entrees that seemed well rounded and left us feeling like we had more than just meat.

Then we put together these slow-cooker chicken Low carb tacos with a kale slaw.  And they were dynamite!

Even rivaled the full-on carb tacos at Lloyd Taco Factory in Buffalo that we love so much in our carb gobbling days.

So here's the 3 part recipe -

 

(don't be intimidated - slow cooker does the work for you and then it's just last minute prep.)

        slow cooker chicken

        kale slaw

        homemade no carb tortillas

 

Slow Cooker Chicken (adapted from West African Chicken Stew in Ketoclarity)

1 lb boneless, skinless chicken thighs

Sea salt and freshly ground pepper

1 tbsp coconut oil

1/2 medium onion diced

1 tbsp grated fresh ginger

3 cloves of garlic, minced

1/2 teaspoon cayenne pepper

1/2 teaspoon cinnamon

1 bay leaf

1 can crushed tomatoes

1/4 cup water or more as needed

1/4 cup of almond butter (no sugar added)

1/4 tsp vanilla extract

Minced parsley (sprinkle)

optional butter - if desired for added fat

1.  Sprinkle chicken with salt and pepper and brown over medium high heat in the coconut oil.  (This can be done on stove top or in your slow cooker on high heat.)  Brown the chicken on both sides - about 10 minutes.  Transfer to a platter.

2.  In same pot (your slow cooker), cook onion and ginger until soft - about 5-7 minutes.  Then add garlic, cayenne, bay leaf and cinnamon and cook for about a minute to enhance the spice flavors.  Add tomatoes and water- stirring.  Place chicken into this sauce (which is in your slow cooker) and set your slow cooker on low-medium - which depending on your style of slow cooker is usually in the 4-6 hr range.  Note: you may increase your water as this cooks to make sure you have plenty of sauce developing.

Kale Slaw

Fresh kale

Cider vinegar

Drizzle of olive oil or coconut oil

Salt and freshly ground pepper

Squeeze of a 1/2 lemon

Sprinkle of red pepper flakes to desired heat

1.  Wash, devein kale and pat dry. (I make extra of this easy slaw - as it basically goes with everything.)  Roughly chop or julienne the kale into ribbons.

2.  Toss kale with the vinegar, oil, lemon juice.  Season to taste with the salt, pepper and red pepper flakes.

No Carb Tortilla Wrap

1/4 cup plus 2 tbsp of almond milk or non dairy milk of choice

1/4 tsp lemon juice

1/4 cup Coconut flour

1/8 tsp baking soda

1/4 tsp sea salt

1 tbsp dried egg whites or protein powder

4-6 egg whites (depending on size of eggs and desired consistency of the batter

water as needed to achieve crepe like consistency

Combine milk and lemon juice and set aside.
Sift together dry ingredients.  Add milk mixture and egg whites and whisk well.  Allow to site for 5-10 minutes to thicken.  Adjust thickness of batter with water.

Preheat a crepe pan or 8 inch skillet over medium heat.  Coat pan with non stick cooking spray or a smear of coconut oil.  Then cook 1/4 cup of batter in crepe pan as you would a crepe - for about 1 minute until set - loosen edges gently with a spatula and flip over.  Cook for 1 minute.  Remove to a warm plate and repeat with remaining batter.
(You can adjust the size of your crepe/wraps as you desire.)  We made small ones in the photo.

Assembly:

Put your individual wraps together by spooning in your shredded slow cooker chicken, kale slaw into your no carb tortilla wrap and spooning on some of the juices from the chicken on top.

Garnish with some freshly chopped cilantro or parsley and fresh lime wedges.