BEST SLOW COOKER CHICKEN RECIPES EVER RECIPES

Name: Slow Cooker Chicken Tacos
Prep time: 2 min
Cook time: 4 h
Total time: 4 h 2 min
Yield: 4
Cuisine: Mexican
Ingredients: 1-1/2 lbs boneless skinless chicken breast; adobo seasoning (or salt to taste); 1/4 tsp garlic powder; 3/4 tsp ground cumin; 1 cup chunky mild or medium salsa; 1 cup shredded red cabbage; juice of 1/2 lime; 1/4 cup chopped cilantro; 1/4 teaspoon kosher salt; 6 ounces from 1 medium haas avocado, sliced; lime wedges for squeezing; 12 corn tortillas

SLOW COOKER CHICKEN TACOS - SKINNYTASTE

Slow Cooker Chicken Tacos - Skinnytaste image

These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!

Provided by Gina

Categories Dinner Lunch

Total Time 242 minutes

Prep Time 2 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1-1/2 lbs boneless skinless chicken breast
adobo seasoning (or salt to taste)
1/4 tsp garlic powder
3/4 tsp ground cumin
1 cup chunky mild or medium salsa
1 cup shredded red cabbage
juice of 1/2 lime
1/4 cup chopped cilantro
1/4 teaspoon kosher salt
6 ounces from 1 medium haas avocado, sliced
lime wedges for squeezing
12 corn tortillas

Steps:

Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
Top chicken with salsa (no water needed).
Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
When cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.
Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.
Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas.
To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.

Nutrition Facts : ServingSize 3 tacos, Calories 474 kcal, CarbohydrateContent 44.5 g, ProteinContent 45.5 g, FatContent 13.5 g, SaturatedFatContent 2.5 g, CholesterolContent 124.5 mg, SodiumContent 470.5 mg, FiberContent 9.5 g, SugarContent 4 g

SLOW COOKER CHICKEN TACOS - SKINNYTASTE

Slow Cooker Chicken Tacos - Skinnytaste image

These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!

Provided by Gina

Categories Dinner Lunch

Total Time 242 minutes

Prep Time 2 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1-1/2 lbs boneless skinless chicken breast
adobo seasoning (or salt to taste)
1/4 tsp garlic powder
3/4 tsp ground cumin
1 cup chunky mild or medium salsa
1 cup shredded red cabbage
juice of 1/2 lime
1/4 cup chopped cilantro
1/4 teaspoon kosher salt
6 ounces from 1 medium haas avocado, sliced
lime wedges for squeezing
12 corn tortillas

Steps:

Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
Top chicken with salsa (no water needed).
Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
When cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.
Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.
Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas.
To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.

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