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
Servings: 12 tacos
Calories Per Serving: 161 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 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.

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Comments

  1. I don’t even worry about browning the chicken. I mix the seasoning with the juice mixture, throw it in the crockpot and let it be. We’ve tried it both ways and we can’t tell a difference. Anyone else skip the skillet part? (Plus my skillets don’t handle oil and spices well, it just sticks, I need a better set.)

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