CHICKEN IN SLOW COOKER FOR TACOS RECIPES

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SLOW COOKER SALSA VERDE CHICKEN RECIPE - NYT COOKING



Slow Cooker Salsa Verde Chicken Recipe - NYT Cooking image

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

Provided by Sarah DiGregorio

Total Time 5 hours

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde
1 (4-ounce) can chopped mild green chiles
8 garlic cloves, finely chopped
1 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Steps:

  • Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
  • Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY



Slow-Cooker Chicken Tacos Recipe by Tasty image

Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt

Provided by Joey Firoben

Yield 12 servings

Number Of Ingredients 16

1 onion, thinly sliced
1 cup corn
1 can diced tomato, drained
1 large jalapeño, deseeded and diced
4 cloves garlic, minced
1 lime, juiced
6 boneless, skinless chicken thighs
12 corn tortillas, as desired
guacamole, as desired
salsa, as desired
2 teaspoons cumin
2 teaspoons oregano
1 ½ teaspoons paprika
1 teaspoon chili powder
½ teaspoon black pepper
salt, to taste

Steps:

  • In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
  • Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
  • Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
  • Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
  • Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
  • Cook the chicken mixture for another 10 minutes so the flavors can marry.
  • Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
  • Enjoy!

Nutrition Facts : Calories 147 calories, CarbohydrateContent 19 grams, FatContent 3 grams, FiberContent 3 grams, ProteinContent 11 grams, SugarContent 3 grams

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SLOW COOKER SALSA VERDE CHICKEN RECIPE - NYT COOKING
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
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