Slow Cooker Chicken Tacos
These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 474 kcal | Sugar | 4 g |
| Carbs | 44 g | Cholesterol | 124 mg |
| Protein | 46 g | Sodium | 470 mg |
| Fat | 14 g | Fiber | 10 g |
| Sugar | 4 g | ||
| Cholesterol | 124 mg | ||
| Sodium | 470 mg | ||
| Fiber | 10 g |
Prep Time: 2 min Cook Time: 240 min Total Time: 242 min
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
Instructions
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.