Slow Cooker Chicken Tacos

1 May


Recipe adapted from

This recipe is dairy free

For the chicken:

  • 1 can Green chiles,, diced
  • 1 jar salsa, (about 12 ounces; mild or spicy to taste)
  • 1 teaspoon Ground cumin
  • 1 whole onion, chopped
  • 2 cloves Garlic, minced
  • 2 pounds boneless, skinless chicken thighs

For the taco shells:

  • 1 package of small corn tortillas
  • 1/3 cup cooking oil

Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours.

Remove chicken from pot, shred, and return to juices.chicken tacos

To create taco shells:

Heat 2 tablespoons of oil in a pan. When hot, carefully place a tortilla in the pan. Heat for 10 seconds on each side and remove from pan. Carefully drape the tortilla over the edge of the pan or a bowl to allow it to dry into a taco shell.

Spoon chicken and onions into dried and crispy taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.

For the guacamole recipe I used, click here.

I can’t begin to tell you how delicious this recipe was. The meat was absolutely delicious and spicy! I chopped my onions slightly larger and included them in my tacos. This is the perfect recipe for a quick dinner that everyone will love.

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