Tacos are a family favorite, and this tender, flavorful version is fiber-rich and loaded with savory goodness from a combination of tomato soup, peppers, onions and seasonings.
Stir the green pepper, onion, garlic, soup, cumin and chile powder in a 4-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is fork-tender. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Return the chicken to the cooker. Stir in the picante sauce.
Serve the chicken mixture in the tortillas topped with the cabbage.
Does it have a slightly sweet taste?
I'm wondering...does the tomato soup give it a sweet taste? Does anyone know?
What a delicious, simple recipe!
I'm glad to know that cabbage is an alternative to using lettuce in tacos. This is a delicious, simple recipe. I used one pound (2 chicken breasts) which only took 3 hours to cook on low in the slow-cooker. My family loved this dish!