Slow Cooker Chicken Tacos
These Slow Cooker Chicken Tacos are a flavor explosion! Effortlessly made, they're perfect for any weeknight dinner.
Servings: 6 servings
Ingredients
- 1.5 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
- 1/2 lime Juice of
- 1/4 cup chopped cilantro
- 1/4 tsp kosher salt
- 6 oz Hass avocado sliced
- Lime wedges for squeezing
- 12 corn tortillas
Instructions
- Start by placing the boneless, skinless chicken breasts into your slow cooker. Sprinkle them generously with adobo seasoning, garlic powder, and ground cumin.
- Pour the chunky salsa over the seasoned chicken.
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
- Once the chicken is cooked, use tongs to remove it from the slow cooker. Shred the chicken in a bowl, then return it to the slow cooker, mixing it with the juices.
- While the chicken is cooking, prepare your toppings: shred the red cabbage, chop the cilantro, and slice the avocado.
- Warm the corn tortillas in a skillet or microwave. Layer the shredded chicken on each tortilla, then top with shredded cabbage, a squeeze of lime juice, chopped cilantro, and sliced avocado.
Equipment
- Slow Cooker
- Meat thermometer
- Cutting Board
- Chef’s knife
- Tongs
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use frozen chicken, but increase cooking time for best results.
- Customize toppings with your favorites for a personalized touch!