SLOW COOKER SALSA CHICKEN TACOS 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:

• Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
• Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.