Easy Slow Cooked Chicken Tacos Recipes

EASY SLOW COOKED CHICKEN TACOS RECIPE

Steps:

• Preheat the oven to 325° or a slow cooker to sear.
• season the chicken breasts on both sides with salt and pepper.
• In a dutch oven or rondeau pot over medium-high heat, add the olive oil and wait until it begins to smoke lightly. You can do this same procedure in a slow cooker on the sear function.
• Place in the seasoned chicken breasts and cook them for 3 to 4 minutes per side or until golden brown.
• Add in all the ingredients except the limes and corn tortillas, and cook covered at 325° for 4 to 6 hours or until the chicken pulls apart easily. Make sure to season everything with salt and pepper once it is in the pot as well. If slow cooking, cook on high for 4 to 6 hours or until the chicken pulls apart.
• Once cooked, pull the chicken apart using 2 forks.
• Serve the shredded chicken on the corn tortillas with guacamole and pico de gallo.
• Alternatively serve them with rice, beans, cotija cheese and sour cream.

EASY SLOW COOKER PULLED CHICKEN TACOS

Steps:

• Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.
• Serve with warm tortillas.

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!

SLOW COOKER PULLED CHICKEN TACOS

Steps:

• Line a 4-6 quart slow cooker with a Reynolds® Slow Cooker Liner.
• Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker.
• Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. Stir gently with a wooden or silicon spoon to combine.
• Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
• Carefully remove lid to allow steam to escape. Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through.
• Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
• Spoon shredded chicken back into lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
• Warm tortillas in oven or on stove top.
• To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.