Description
Enjoy tender shredded chicken tacos made effortlessly in a slow cooker. This easy dinner recipe is perfect for a busy family dinner or weeknight meal with bold flavors and minimal prep. Set it and forget it chicken for quick weeknights.
Ingredients
Scale
- 1–1/2 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
- juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon kosher salt
- 6 ounces from 1 medium haas avocado sliced
- lime wedges for squeezing
- 12 corn tortillas
Instructions
- Rub the chicken with adobo seasoning or salt, then transfer it to the slow cooker and sprinkle with garlic powder and cumin.
- Pour salsa over the chicken without adding water.
- Cover and cook on low heat for 4 to 6 hours until the chicken easily shreds.
- Remove excess liquid, keeping most of the sauce, and shred the chicken with two forks. Cover to keep warm.
- Combine cabbage, lime juice, cilantro, and kosher salt in a bowl and mix well to make the slaw.
- Warm each tortilla over the stove flame for about 30 seconds per side until slightly charred, then keep them covered with a towel.
- Serve by placing 3 tortillas on each plate, topping with shredded chicken, slaw, sliced avocado, and lime wedges.
Notes
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- Prep Time: 2 minutes
- Cook Time: 4 hours
- Category: Dinner, Lunch
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 474 kcal
- Sugar: 4 g
- Sodium: 470.5 mg
- Fat: 13.5 g
- Saturated Fat: 2.5 g
- Carbohydrates: 44.5 g
- Fiber: 9.5 g
- Protein: 45.5 g
- Cholesterol: 124.5 mg