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Slow Cooker Chicken Tacos Recipe

Slow Cooker Chicken Tacos Recipe
 

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10 MINS 


 Low for 6-8 hours or on High for 3-4 hours


Serves 6-8 people

INGREDIENTS
1.5 kg boneless, skinless chicken thighs
1 large onion, finely chopped
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper
400g diced tomatoes
125ml chicken broth
Juice of 2 limes
Fresh coriander, chopped, for garnish
Corn or flour tortillas, for serving
Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa

 

METHOD

1. Place the chicken thighs in the slow cooker.

2. In a small bowl, mix together the ground cumin, chili powder, paprika, dried oregano, cayenne pepper, salt, and black pepper. Sprinkle the seasoning mix over the chicken.


3. Scatter the finely chopped onion and minced garlic over the chicken.



4. Pour the diced tomatoes (with their juice), chicken broth, and lime juice over the chicken and spices.

 

5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.


6. Using two forks, shred the chicken in the slow cooker, allowing it to absorb the flavourful juices.


7. Warm the tortillas. Spoon the shredded chicken onto the tortillas.

8. Customise your tacos with optional toppings such as shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa.

9. Sprinkle chopped fresh coriander on top for a burst of freshness.



HANDY TIP

If you prefer a smokier flavor, you can add a chipotle pepper in adobo sauce to the slow cooker along with the other ingredients. Adjust the quantity based on your spice preference.

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