Who does not love a good taco?

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They’re fun, customizable and almost too cute to eat. I said almost.

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You can pile on the toppings (um, hello avocado and cheese), layer in the sauce and eat um with your hands.

What’s not to love?

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The other day, I was busy. Who’s not right?  So I dusted off my slow cooker, browned some chicken, threw in some seasonings and called dinner done. Seven hours later I had one flavorful sauce and some seriously tender chicken, it just falls apart! Grab a tortilla, avocados, fresh cilantro, some extra sauce and a whole lotta cheese! You now have your self one loaded taco!

Simple. Easy. Awesome.

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The best part, apart from them being ridiculously easy of course, was the smell. The house smelled so good the whole day. Like what, I don’t even know, I guess kind of like a sweet chili smell, with a bit of spice. I don’t know, but it was good!

Everyone from picky eaters, to healthy eaters, to food snobs will love these tacos.

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Crockpot Spiced Chicken Tacos

  • Prep time: 20 minutes
  • Cook time: 6 hours
  • Total time: 6 hours 20 minutes
  • 2 tablespoon brown sugar
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chile powder
  • salt and pepper
  • 1 pound boneless skinless chicken breast
  • 1/2 pound boneless skinless chicken thighs
  • 4 teaspoons olive oil
  • 1 yellow onion, finely diced
  • 1 can (4 ounces) diced green chiles
  • 1 cup orange orange juice
  • 1 can (6 oz) tomato paste
  • 3 tbsp fresh lime juice
  • 1 1/2 tbsp cider vinegar
  • 3 cloves garlic, chopped
  • 1 tsp hot-pepper sauce
  • 12 corn tortillas, warmed

Coat a slow cooker with cooking spray. Combine first 8 ingredients and 1/4 tsp each, salt and black pepper.

Rub half the spice mixture all over the chicken breast and thighs.

Heat 2 tsp of the oil in large, heavy skillet over medium-high heat. Add chicken in batches and brown 3 to 4 minutes per side. Transfer to the slow cooker. Heat remaining 2 tsp oil in same skillet. Add onions and 1/8 tsp salt. Cook, stirring occasionally, until browned and soft, 7 to 8 minutes. Place on top of chicken, add the diced green chiles and the remaining spice mixture.

Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and 1/2 tsp black pepper. Pour over chicken and vegetables. Cover and cook until chicken is tender, 6 to 8 hours on low or on high for 4 hours.

Transfer chicken to cutting board and shred. Add sauce until chicken is just moistened. Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.

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Chomp.