Slow Cooker Shredded Chicken Tacos
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Description
I needed a dinner entree I could make for a pretty large party that wouldn't break the bank and wouldn't take me all day to cook. So, I decided tacos would do the trick! I threw together some ingredients for shredded chicken tacos, and it turned out great. I served them on corn tortillas, with diced white onion, cilantro, and freshly quartered limes for a more "authentic" feel, but the meat is great for nachos or other dishes as well.
Ingredients
- 3 pounds skinless, boneless chicken breast halves
- 3 tablespoons salt
- 1 ½ tablespoons ground cumin
- 1 ½ tablespoons paprika
- 1 ½ tablespoons chili powder
- 1 ½ tablespoons cayenne pepper
- 2 (14 ounce) cans diced tomatoes
- 2 white onions, diced
- 2 jalapeno peppers, diced
- 2 habanero peppers, diced
- 6 cloves garlic, pressed
- 1 lime, halved
- 18 corn tortillas
Directions
- 1. Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
- 2. Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
- 3. Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.
Nutrition Facts
serving: 18 tacos
calories: 170 kcal
carbohydrates: 17.5 g
protein: 18.3 g
saturated fat: 0.7 g
cholesterol: 43.1 mg
sodium: 1290.4 mg
fiber: 3.2 g
sugar: 2.7 g
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