Slow Cooker Shredded Chicken Tacos recipe

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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

Nutrition Info

170 calories
carbohydrate: 17.5 g
cholesterol: 43.1 mg
fat: 3 g
fiber: 3.2 g
protein: 18.3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1290.4 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

18 tacos

Recipe Note

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.

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