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Asian-Mexican Fusion Chicken Tortilla

Asian Mexican Fusion Tacos

So simple and very low-calorie.
Course Main Course
Cuisine Asian, Mexican
Keyword chicken, taco
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 servings
Calories 122kcal
Author JoAnn


  • 6 Boneless skinless chicken thighs
  • 1 10 oz. Rotel - Dice Tomatoes & Green Chilies Variety
  • 1 medium sweet onion, diced
  • 1/2 cup low-sodium chicken broth
  • 1 cup shredded raw green cabbage
  • Asian Rub
  • Avocado Ranch Sauce
  • Warmed Tortillas


  • Prepare Avocado Ranch Sauce and chill.
  • Mix Asian Rub as indicated in blog post
  • Add Rotel to empty, large, oval slow-cooker
  • Add diced onion to slow cooker and mix with Rotel
  • Add 1/2 cup of low sodium chicken broth to slow cooker. 
  • Trim excess skin off chicken thighs
  • One at a time, place chicken thighs, skin side down in rub and press, to adhere rub to side of chicken. Then place each thigh, in a single layer in slow cooker, on top of Rotel mixture.
  • Sprinkle any leftover rub, around the chicken, in the slow cooker.
  • Cover and cook on high for one hour.
  • After one hour, confirm rub has dissolved in liquid. If not, gently stir until all rub is submerged. Continue to cook on LOW for 5 hours. 
  • After 5 hours, remove thighs from crock pot. Using two forks, or Bear Claws, shred chicken. Also, drain Rotel mixture in a colander, removing the majority of liquid.  After liquid has drained off, place back in slow cooker, with shredded chicken and mix. [mv_img id="6065"]
  • Microwave flour tortillas in damp paper towel layers for 45 seconds.
  • Assemble tortillas; Avocado ranch dressing, chicken mixture, cabbage, queso dip. Enjoy. [mv_img id="6060"]
    Queso cheese dip on top of cabbage of Asian-Mexican Fusion Chicken Tortilla