Description
This Slow Cooker Chicken Tacos recipe offers a flavorful and easy way to enjoy tender, juicy chicken seasoned with adobo, cumin, and garlic powder, slow-cooked in a savory salsa. Paired with a fresh and zesty cabbage slaw, creamy avocado slices, and warm charred corn tortillas, it’s a perfect weeknight meal that requires minimal hands-on time.
Ingredients
Chicken and Seasoning
- 1-1/2 lbs boneless skinless chicken breast
- Adobo seasoning or salt to taste
- 1/4 tsp garlic powder
- 3/4 tsp ground cumin
- 1 cup chunky mild or medium salsa
Slaw
- 1 cup shredded red cabbage
- Juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon kosher salt
To Serve
- 6 ounces (from 1 medium Haas avocado), sliced
- Lime wedges for squeezing
- 12 corn tortillas
Instructions
- Season the chicken: Season boneless, skinless chicken breasts with adobo seasoning or salt. Place them into the slow cooker and sprinkle garlic powder and ground cumin evenly over the chicken.
- Add salsa and cook: Pour 1 cup of chunky mild or medium salsa over the chicken, making sure not to add any water. Cover the slow cooker and cook on LOW for 4 to 6 hours, until the chicken is tender enough to shred easily with forks.
- Shred the chicken: Once cooked, carefully drain any excess liquid from the slow cooker, preserving as much of the tomato sauce as possible. Shred the chicken using two forks. Cover and keep warm until ready to serve.
- Prepare the slaw: In a bowl, combine shredded red cabbage, lime juice, chopped cilantro, and kosher salt. Toss thoroughly to mix and coat the cabbage with the lime and seasonings.
- Heat the tortillas: Warm the corn tortillas by holding each one over the stove flame for about 30 seconds on each side until slightly charred. Stack them on a plate and cover with a towel to keep warm. Repeat with all tortillas.
- Assemble the tacos: Place 3 tortillas per plate. Top each with a generous portion of shredded chicken, then add the cabbage slaw, sliced avocado, and serve with lime wedges on the side for extra zing.
Notes
- Use adobo seasoning for an authentic Mexican flavor, or substitute with salt if unavailable.
- Adjust the salsa’s heat level to your preference, opting for mild or medium.
- Be careful not to add water to the slow cooker; the salsa will provide sufficient moisture for cooking.
- Charred tortillas add a smoky flavor—do this carefully to avoid burning.
- This recipe can be doubled for larger gatherings and freezes well without the slaw and avocado.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican