I've been a fan of Hatch Green Chile Enchilada Sauce since I used it for the Green Chile and Chicken Mock Enchilada Casserole that's been so popular on the blog, and any recipe that's got limited carbs and involves tacos and green chile enchilada sauce is going to be something I'll enjoy. It seemed like a simple enough concept: Make spicy green chile chicken in the slow cooker and then use the meat inside low-carb taco shells with a spicy cabbage slaw.
But it took Jake and I several tries to get the slow cooker to turn out green chile chicken we thought was a wow. And even though I know some of you are going to hate the idea of reducing canned sauce on the stove for 45 minutes before it goes into the slow cooker, that's the method that produced the best flavor. The good news is that even with that time to reduce the sauce, you can start this recipe mid-afternoon and have Low-Carb Slow Cooker Green Chile Chicken Tacos with Poblano-Cabbage Slaw for dinner that night!
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