Bring the flavor of your favorite Mexican restaurant home with this recipe for moist and juicy Slow Cooker Chicken Tacos. #tacotuesday
Course Main Course
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Servings 4 Servings (2 tacos each)
Calories 333 kcal
1 cup low-sodium organic chicken broth
4 cloves garlic finely chopped
2 medium jalapeño peppers seeded and deveined, chopped (optional)
2 Tbsp. chili powder
2 Tbsp. ground cumin
2 tsp. ground smoked paprika
½ tsp. sea salt or Himalayan salt
2 bay leaves
1 lb. raw chicken breast boneless, skinless
8 (6-inch) corn tortillas warm
1 cup pico de gallo or fresh tomato salsa
1 medium ripe avocado sliced
1 medium lime cut into 4 wedges
¼ cup finely chopped fresh cilantro
1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
2. Transfer chicken to a cutting board and shred with 2 forks.
3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.