12/08/2022
After being sick & not eating for the last 5 days I am looking forward to one of my favorite foods this weekend!
Itâs all about the classics.
Classic flavors, classic build, classic deliciousness!
This recipe starts in a slow cooker and lets those flavors simmer on low for hours, giving a shreddable, stackable chicken filling ready to carry all your favorite toppings!
Plus, slow cooker meals are great for weekdays and weekends & they are easy to double up for meal prepping or freezer meals!
Slow Cooker Chicken Tacos
Ingredients
1 cup low-sodium organic chicken broth
4 cloves garlic, finely chopped
2 medium jalapeĂąo peppers, seeded and deveined, chopped (optional) 2 Tbsp. chili powder
2 Tbsp. ground cumin
2 tsp. ground smoked paprika
1â2 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
1â4 cup finely chopped fresh cilantro
Instructions
Place chicken broth, garlic, jalapeĂąos (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 21â2 to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
Transfer chicken to a cutting board and shred with 2 forks.
Evenly divide chicken between 8 tortillas.
Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.
Letâs Taco âBout It:
What taco topping must-have is missing from this recipe?
Share what you would add to make your chicken taco complete!