Slow Cooker Chicken Tacos Recipe
These simple Slow Cooker Chicken Tacos, prepared in a crock pot with tender chicken breast, zesty salsa, and flavorful spices, have become a staple in my home!
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Ingredients
- 1-1/2 lbs boneless skinless chicken breast
- 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
- 1/4 tsp garlic powder
- 3/4 tsp ground cumin
- adobo seasoning
Instructions
- 1
Season the chicken using adobo seasoning (or salt), then place it into the slow cooker. Sprinkle garlic powder and cumin on top of the chicken.
- 2
Pour salsa over the chicken (do not add any water).
- 3
Cover the slow cooker and set it to LOW, allowing it to cook for 4 to 6 hours, or until the chicken can be easily shredded.
- 4
Once the chicken is fully cooked, carefully drain the excess liquid from the pot, ensuring to retain as much of the tomato sauce as you can. Shred the chicken using two forks. Keep it covered and warm until you are ready to serve.
- 5
Prepare the slaw by mixing together cabbage, lime juice, cilantro, and salt in a bowl. Toss the ingredients until well combined.
- 6
Warm the tortillas for about 30 seconds on each side over the flame of your stove until they are slightly charred. Transfer them to a plate and cover with a towel to keep them warm. Repeat this process for the remaining tortillas.
- 7
To assemble your tacos, place three tortillas on each plate. Top them with the shredded chicken, slaw, slices of avocado, and serve with lime wedges on the side.