Recipe: Chipotle Chicken Tacos with Cabbage-Radish Slaw


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Recipe: Chipotle Chicken Tacos with Cabbage-Radish Slaw | Ashlee Proffitt

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 ()



Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Fill the warm tortillas with the beef and slaw. Serve with sour cream, pickled jalapeños, hot sauce, and lime wedges.

Recipe: Chipotle Chicken Tacos with Cabbage-Radish Slaw | Ashlee Proffitt

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