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.
Enjoy!
Slow Cooker Chipotle Chicken Tacos
Print recipeIngredients
- 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 ()
Note
Directions
| 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. | |
