Name: Slow Cooker Shredded Chicken Tacos
Prep time: 30 min
Cook time: 30 min
Yield: 18
Ingredients: Skinless, boneless chicken breast halves - 3 pounds; Salt - 3 tablespoons; Ground cumin - 1 ½ tablespoons; Paprika - 1 ½ tablespoons; Chili powder - 1 ½ tablespoons; Cayenne pepper - 1 ½ tablespoons; Diced tomatoes - 2 (14 ounce) cans; White onions, diced - 2; Jalapeno peppers, diced - 2; Habanero peppers, diced - 2; Garlic, pressed - 6 cloves; Lime, halved - 1; Corn tortillas - 18

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Shredded Chicken Tacos

1. Skinless, boneless chicken breast halves - 3 pounds

2. Salt - 3 tablespoons

3. Ground cumin - 1 ½ tablespoons

4. Paprika - 1 ½ tablespoons

5. Chili powder - 1 ½ tablespoons

6. Cayenne pepper - 1 ½ tablespoons

7. Diced tomatoes - 2 (14 ounce) cans

8. White onions, diced - 2

9. Jalapeno peppers, diced - 2

10. Habanero peppers, diced - 2

11. Garlic, pressed - 6 cloves

12. Lime, halved - 1

13. Corn tortillas - 18

How to cook deliciously - Slow Cooker Shredded Chicken Tacos

1. Stage

Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.

2. Stage

Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.

3. Stage

Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.