Slow Cooker Chicken Tacos

Rastelli’s

Servings

6

Prep Time

20 minutes

Cook Time

80 minutes

Category

Dinner

Enjoy bold flavors with Slow Cooker Chicken Tacos. Tender chicken thighs infused with enchilada sauce, chipotle chili, and spices. Piled onto charred corn tortillas with vibrant toppings like red cabbage, tomato, radishes, and jalapenos. Balanced with cilantro and lime. Easy dinner for six with 20 minutes prep, 80 minutes cook time.

Slow Cooker Chicken Tacos

Ingredients

  • 2 - 10oz boneless, skinless Chicken Thighs

  • 1.5 tbsp Olive Oil

  • 1 tsp kosher salt

  • ½ teaspoon black pepper

  • 1 - 11.5oz can mild enchilada sauce

  • 3 tbsp red wine vinegar

  • 2 tbsp chopped canned chipotle chili in adobo sauce

  • 2 tsp ground cumin

  • 1 tsp ground cinnamon

  • 12 - 6in. corn tortillas, charred

  • 1 cup shredded red cabbage

  • 2/3 cup chopped tomato

  • ½ cup sliced radishes

  • 2 small jalapenos, thinly sliced

  • Fresh cilantro leaves and lime wedges

Directions

  1. Heat oil in a large skillet over medium-high. Sprinkle chicken evenly with salt and pepper. Add chicken to hot oil, cook until browned on both sides, 8-10 minutes and transfer to a 6 qt. slow cooker.

  2. Add enchilada sauce, vinegar, chipotle, cumin, and cinnamon. Cover and cook on HIGH until a thermometer inserted in thickest portion of chicken registers 165* F, about an hour and 10 minutes.

  3. Turn off slow cooker. Transfer chicken to a large heatproof bowl, let cool 10 minutes. Shred meat into bite size pieces. Add liquid from slow cooker to chicken and toss to coat.

  4. Divide chicken mixture evenly among tortillas. Top evenly with cabbage, tomato, radishes, and jalapeno. Serve with cilantro and lime.
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