Low Carb Chicken Quesadillas (Crock Pot)

Low Carb Made With Mission Carb Balance Tortillas

Serves 4-6

Ingredients:
2 lbs boneless skinless chicken breast (approx. 4 chicken breasts)
2 cups of chicken broth
2 tablespoons low carb taco seasoning (find at http://www.lowcarbcrock.com/2011/10/low-carb-taco-seasoning/) [Optional].

Low Carb Tortillas (optional – I prefer the Mission Carb Balance brand)
Shredded Cheese

Directions:
(1) Put all the ingredients in your Crock Pot. Give it a stir and and cook on low for 5-6 hours or high for 3-4 hours until thoroughly cooked and tender.
(2) Remove the chicken from the liquid and shred it after it slightly cools. Add in any additional taco seasoning or hot sauce as desired.
(3) Place equal amounts meat and cheese on a low carb tortilla that has been pre-sprayed on the outside with non-stick cooking spray or the oil of your choice.
(4)  Bake in a Quesadilla Maker or in an oven or toaster oven at 400 degrees for 10-15 minutes or until it is toasted on the outside and the cheese is melted. Cut the quesadilla into wedges and serve.
In red text above is the Quesadilla Maker I have had for years and I love it.  It is great for a crowd or party. You can put out all the fixins and let your guests decide what to make.

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Copyright 2013 lowcarbcrock.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Low Carb Crock Pot Chicken Taco Recipe

Ingredients:
low carb taco seasoning http://www.lowcarbcrock.com/2011/10/low-carb-taco-seasoning/

1 1/2 cup chicken broth
1 tablespoon of fresh cilantro
Juice of 1 lime
2 lbs boneless skinless chicken breast (approx. 4 chicken breasts)
Directions:
Put all the ingredients in your Crock Pot. Give it a stir and and cook on low for 4-5 hours or just until fork tender. Do not overcook.

Drain the meat and shred it.  Add additional taco seasoning to your taste.  Serve the meat with your favorite low carb tortillas and low carb taco fixins (lettuce, cheese, olives, avocado, sour cream).

Tips:

(1) You can double or triple this recipe to serve a crowd.
(2) This meat can be frozen with the juice and used for OAMC (Once A Month Cooking).
(3) This recipe is mild. If you prefer a spicy taco meat, add hot sauce after cooking.

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Copyright 2013 lowcarbcrock.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No Sugar Low Carb Taco Seasoning

I have not bought taco seasoning in 5 years….and this recipe is the reason why!

Store bought taco seasoning generally contains a lot of sugars and preservative chemicals.  Beyond that, in my opinion, homemade taco seasoning tastes so much better.

Ingredients
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt

This makes about 3 tablespoons of taco seasoning.  For pan frying taco meat, brown the meat and then drain it.  Use 3 tablespoons of this mix per pound of meat and 2/3 cup of water.  Mix well and let simmer in a pan until water is reduced.

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photo credit: Elin B via photopin cc