This recipe will be your go to for company from now on. I promise. It’s delicious. And it’s easy. Did I say delicious?
I add a side of rice (basmati is my favorite). After the rice is done cooking I add a little salt and butter as well as about a cup of corn and about 1/4 of a cup of chopped cilantro. It’s the perfect side dish with these yummy tacos.
Note: I serve these tacos with whole wheat tortillas in addition to corn tortillas.
Slow Cooker Chipotle Chicken Tacos
- 3lb Chicken
- 1 Large Onion
- 4 cloves Garlic
- 1-3 tablespoon Chipotle Chilies Adobe Sauce (chopped)
- 1 teaspoon Oregano
- 4 cups Cabbage (thinly sliced)
- 4 Radishes
- 1/4 cup Cilantro (chopped)
- 2 tablespoons Lime Juice
- 12 6 inch Corn Tortillas
|In a 4-6 quart slow cooker, toss together the chicken, onion, garlic, chipotles, oregano, and 1 teaspoon salt. Cover and cook until the chicken is very tender, on low for 7-8 hours or on high for 3 1/2 to 4 hours.|
|Twenty minutes before serving, heat oven to 350 F. In a large bowl, toss the cabbage, radishes, and cilantro with the lime juice and 1/4 teaspoon salt. Wrap the tortillas in foil and bake until warm.|
|Transfer chicken to a medium bowl and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sleeve into the bowl and toss with the chicken to coat.|
|Fill the warm tortillas with the beef and slaw. Serve with sour cream, pickled jalapeños, hot sauce, and lime wedges.|