Slow Cooker Shredded Chicken Tacos recipe
All Recipes World Cuisine Recipes Latin American MexicanIngredients
- 3 pounds skinless, boneless chicken breast halves 3 tablespoons salt 1 ½ tablespoons ground cumin 1 ½ tablespoons paprika 1 ½ tablespoons chili powder 1 ½ tablespoons cayenne pepper 2 (14 ounce) cans diced tomatoes 2 white onions, diced 2 jalapeno peppers, diced 2 habanero peppers, diced 6 cloves garlic, pressed 1 lime, halved 18 corn tortillas
Nutrition Info
- 170 caloriescarbohydrate: 17.5 gcholesterol: 43.1 mgfat: 3 gfiber: 3.2 gprotein: 18.3 gsaturatedFat: 0.7 gservingSize: -sodium: 1290.4 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Shredded Chicken Tacos
Directions
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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.
Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.