SLOW COOKER CHICKEN TACOS NO SALSA RECIPES

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.

Steps:

• Line a 4-6 quart slow cooker with a Reynolds® Slow Cooker Liner.
• Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker.
• Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. Stir gently with a wooden or silicon spoon to combine.
• Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
• Carefully remove lid to allow steam to escape. Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through.
• Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
• Spoon shredded chicken back into lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
• Warm tortillas in oven or on stove top.
• To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.