Slow Cooker Chicken Tacos

Name: Slow Cooker Chicken Tacos (Elevated)
Total time: 6 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 lbs Chicken-organic, boneless, skinless thighs; 3 tbsp Ancho chili powder; 1 tbsp Smoked paprika; 1 tbsp Cumin-ground; 1 tsp Oregano-Mexican; 1 tsp Garlic powder; 1/2 tsp Cinnamon-ground; 1 tsp Salt-kosher; 1/2 tsp Black pepper-freshly ground; 1 cup Chicken stock-homemade or high-quality; 1/4 cup Orange juice-freshly squeezed; 1 Red onion-thinly sliced; 1/2 cup Apple cider vinegar; 1/4 cup Water; 1 tbsp Sugar; 1/2 tsp Salt; As needed Corn tortillas-heirloom variety; As needed Cilantro-freshly chopped; As needed Queso fresco-crumbled; As needed Lime wedges

⏱6h

👥6

🔥450 cal

Medium

🍽️Mexican

A sophisticated take on slow cooker chicken tacos, featuring a complex ancho chili rub and bright, tangy pickled onions. Uses higher quality ingredients and a more involved preparation.

2 lbs Chicken-organic, boneless, skinless thighs

3 tbsp Ancho chili powder

1 tbsp Smoked paprika

1 tbsp Cumin-ground

1 tsp Oregano-Mexican

See all 20 ingredients ↓

(0 reviews)

⏱6h

👥6

🔥450 cal

Medium

🍽️Mexican

A sophisticated take on slow cooker chicken tacos, featuring a complex ancho chili rub and bright, tangy pickled onions. Uses higher quality ingredients and a more involved preparation.

#tacos #chicken #slow cooker #ancho chili #pickled onions #mexican #gourmet

Instructions

In a bowl, combine all Ancho Rub ingredients.
Rub the Ancho Rub generously all over the Chicken.
Place Chicken in the slow cooker.
Combine Chicken stock and Orange juice and pour over the chicken.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded.
While the chicken is cooking, prepare the Pickled Onions: In a small saucepan, combine Apple cider vinegar, Water, Sugar, and Salt. Bring to a simmer, stirring until sugar and salt are dissolved. Place Red onion in a jar and pour the hot liquid over it. Let cool completely.
Shred the chicken with two forks directly in the slow cooker.
Serve immediately with warm tortillas, Pickled Onions, Cilantro, Queso fresco, and Lime wedges.

Ingredients

2 lbs 900 g Chicken-organic, boneless, skinless thighs
3 tbsp 45 mL Ancho chili powder
1 tbsp 15 mL Smoked paprika
1 tbsp 15 mL Cumin-ground
1 tsp 5 mL Oregano-Mexican
1 tsp 5 mL Garlic powder
1/2 tsp 2.5 mL Cinnamon-ground
1 tsp 5 mL Salt-kosher
1/2 tsp 2.5 mL Black pepper-freshly ground
1 cup 240 mL Chicken stock-homemade or high-quality
1/4 cup 60 mL Orange juice-freshly squeezed
1 150 g Red onion-thinly sliced
1/2 cup 120 mL Apple cider vinegar
1/4 cup 60 mL Water
1 tbsp 15 mL Sugar
1/2 tsp 2.5 mL Salt
As needed As needed Corn tortillas-heirloom variety
As needed As needed Cilantro-freshly chopped
As needed As needed Queso fresco-crumbled
As needed As needed Lime wedges

Equipment

Slow cooker
Fork
Bowl
Small saucepan
Jar

Instructions

In a bowl, combine all Ancho Rub ingredients.
Rub the Ancho Rub generously all over the Chicken.
Place Chicken in the slow cooker.
Combine Chicken stock and Orange juice and pour over the chicken.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded.
While the chicken is cooking, prepare the Pickled Onions: In a small saucepan, combine Apple cider vinegar, Water, Sugar, and Salt. Bring to a simmer, stirring until sugar and salt are dissolved. Place Red onion in a jar and pour the hot liquid over it. Let cool completely.
Shred the chicken with two forks directly in the slow cooker.
Serve immediately with warm tortillas, Pickled Onions, Cilantro, Queso fresco, and Lime wedges.

Nutrition per serving

Calories 450

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0 reviews

Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

Ratings & Reviews

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