It's #TacoTuesday and I have the perfect slow cooker chicken recipe for your tacos tonight!
Two things: I love tacos and I love slow cooker meals! The other day I slow cooked some chicken breast to shred and use for tacos and it was delicious! I have to admit, I don’t use my slow cooker nearly as enough as I should but, when I do, I’m always wondering why I don’t use it more often because it’s so easy! My husband and I were out and about on Saturday afternoon and I threw everything in a slow cooker before we left which made it so much easier. We just quickly grabbed some fresh warm flour tortillas from HEB on the way home (HEB makes the best!) and I used my homemade salsa that I made the day before to put over the tacos! To make it even better, dice up some avocados, squeeze a little lime juice over and sprinkle with fresh salt. Use this to fill your tacos with and it is delicious!
I’ve come to the conclusion that I should make slow cooker meals more often on the weekends because it allows us to enjoy our day and by the time we come home, dinner is waiting for us. We don’t usually eat out very often because it can become costly and it’s not always the healthiest option (depending on where you go). When you cook at home, you exactly whats going into your food and it just tastes better!
This slow cooker chicken is slightly tangy, a little sweet and also holds a kick! If you like it spicier, just add a little more chili powder or another jalapeño pepper. Just an FYI, I only had 1 navel orange when I made this but I just substituted with 3 small tangerines. I let some of the pulp fall in to keep that tangy sweetness on the chicken!
2 Chicken Breasts
2 Navel Oranges
1 Serrano Chili Pepper or Jalapeño
2 Tsp Minced Garlic
1 Tsp Oregano
1 Tbsp Chili Powder
1 Tsp Cumin
Salt & Pepper to taste
Lay the chicken breast on the bottom of the slow cooker. Squeeze the orange and lime juice on top of the chicken. Slice the seranno chili pepper lengthwise, then 1/2 inch pieces horizontally and throw on top of the chicken along with the rest of the spices. Quickly flip the chicken breast around to distribute the juices on both side. Set the slow cooker and cook for 5-6 hours on low or 3-4 hours on high. Once the chicken is done cooking, remove leaving the juices in the slow cooker and shred with a fork. Add about 1/4 cup of the juices to the shredded chicken and toss. Serve on flour tortillas with your favorite taco toppings!
I topped mine with Mexican blend shredded cheese, avocado, shredded lettuce and my homemade salsa which you can find here.
*Quick Tip: Take my salsa recipe, don't blend the ingredients but diced them, toss together and you have a really good Pico De Gallo!
Until next time,