How To Make Slow Cooker Chicken Tacos
Sink your teeth into these colorful slow cooker chicken tacos! They’re made with tender adobo-seasoned chicken and a tangy cabbage slaw for a fuller meal.
Serves:
Ingredients
- 1½lbschicken breast,boneless, skinless
- adobo seasoning,or salt to taste
- ¼tspgarlic powder
- ¾tspground cumin
- 1cupsalsa,chunky mild, or medium
For Tacos:
- 1cupred cabbage,shredded
- ½lime,juiced
- ¼cupcilantro,chopped
- ¼tspkosher salt
- 1medium haas avocado,sliced
- lime wedges,for squeezing
- 12corn tortillas
Instructions
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Season the chicken with adobo, then place in the crockpot. Top with garlic powder, cumin, and salsa.
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Cover and cook on Low for 4 to 6 hours, or until the chicken shreds easily.
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Drain the excess liquid from the pot, keeping as much tomato sauce as possible, then shred the chicken with two forks. Cover and keep warm.
Slaw:
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Combine the cabbage, lime juice, cilantro, and salt in a bowl and toss.
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Heat the tortillas for about 30 seconds on each side over the flame of the stove until slightly charred. Transfer to a plate with a towel on top to keep warm, then repeat with the remaining tortillas.
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Place 3 tortillas on each plate, top with chicken, slaw, sliced avocado, and squeeze with lime wedges. Serve, and enjoy!
Nutrition
- Calories: 575.27kcal
- Fat: 25.73g
- Saturated Fat: 6.08g
- Trans Fat: 0.18g
- Monounsaturated Fat: 12.05g
- Polyunsaturated Fat: 5.46g
- Carbohydrates: 47.16g
- Fiber: 10.55g
- Sugar: 4.76g
- Protein: 42.52g
- Cholesterol: 108.86mg
- Sodium: 727.57mg
- Calcium: 162.33mg
- Potassium: 1050.07mg
- Iron: 4.66mg
- Vitamin A: 81.61µg
- Vitamin C: 24.60mg
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