Step 1

Trim chicken breasts, cut each one in half lengthwise, put in Instant Pot, and season with salt and pepper.  Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with the diced green chiles (affiliate link) if using. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES.

Step 2

When the cooking time is up let the pressure release naturally for at least 20 minutes, then release any remaining pressure. Remove the chicken to a cutting board and shred, leaving the sauce in the Instant Pot.

Step 3

Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 20 minutes while you shred the chicken apart. Then put the shredded chicken back in the Instant Pot to keep warm and let the chicken absorb the sauce.

Step 4

While chicken cooks, chop the poblanos, green onions, and cilantro. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using). Then toss the slaw with dressing until it’s a wet as you prefer.

Step 5

We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed since I made these tacos in the slow cooker.) We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.

Step 6

Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away. We loved this with a squeeze of lime to add at the table!

Step 7

Put the green chile enchilada sauce into a small non-stick saucepan and cook over low heat, stirring occasionally, until enough liquid has evaporated that the sauce has reduced to 3/4 cup.  This will take about 45 minutes, or less if you’re watching it carefully and use higher heat. While the sauce is reducing, trim chicken breasts and cut each breast lengthwise into 2 or 3 long strips.  (Cut larger breasts into 3 strips and smaller ones into 2.)

Step 8

Spray the inside of slow cooker with olive oil or non-stick spray and put the chicken strips in the bottom. When the sauce has reduced to 3/4 cup, spread sauce over the chicken pieces and add the small can of diced green chiles if you want a bit more heat. Cook on high for about 2 1/2 hours, or until the chicken shreds apart easily with a fork.

Step 9

When the chicken is done, use a slotted spoon to remove chicken pieces to a cutting board, leaving the sauce in the bottom of  the slow cooker. Use 2 forks to shred the chicken apart into bite-sized pieces and put shredded chicken back in the slow cooker, stirring to coat the chicken with sauce. Turn slow cooker to low to keep the chicken warm while you prepare the rest of the tacos.

Step 10

Preheat oven or toaster oven to 400F/200C. Remove plastic packaging from the low-carb tortilla shells, wrap in foil, and heat the tortillas in the toaster oven while you make the slaw.

Step 11

Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing. Cut the Poblano chile in half, remove seeds, and finely chop half the chile (reserving the other half for another use.) Thinly slice green onions, green cabbage, red cabbage, and chop cilantro (if using.) Put the slaw ingredients in a bowl and toss with the dressing.

Step 12

To serve, fill a heated tortilla with 1/8 of the chicken mixture and top with a generous scoop of slaw.