Slow Cooker Chicken Tacos | Rockin Robin

Slow Cooker Chicken Tacos | Rockin Robin

Slow cooker chicken tacos are easy and delicious. It’s a great way to celebrate cinco de mayo.
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COOKING TOOLS:

Tortilla Warmer

Global 8 inch Chef Knife

Squeeze Bottles

Learn how to make my taco seasoning:

How to Make Enchilada Sauce:

How To Make A Quesadilla:

Pico de Gallo Recipe:

This slow cooker crockpot recipe is so versatile you can use it to make enchiladas, burritos, tacos, nachos, quesadillas you name it.

It makes a great dish to celebrate Cinco De Mayo as you can set up an easy self serve taco bar. Your dinner guests can serve themselves and top their tacos with guacamole, cheese, sour cream, lettuce, jalapenos salsa, pico de gallo, olives, Spanish rice, refried beans, hot sauce, and you name it. Try it and let me know how you like it.

Crockpot Mexican Shredded Chicken Tacos

Ingredients:
3lbs. Chicken thighs, boneless skinless
1 yellow onion, minced
3 Tbsp Rockin Robin’s Taco Seasoning
1 ½ cups chicken broth
1 pasilla pepper, roasted (blackened) peeled and chopped
1 bunch of fresh parsley, chopped, ¼ cup
1 bunch of fresh cilantro, chopped, ¼ cup
3 cloves garlic, minced
1 lime, juiced
1 chipotle pepper in adobo sauce
Taco size flour tortillas

Garnishes:
Pico de Gallo salsa
Sliced avocado or guacamole
Shredded mild cheddar cheese
Sour cream

Directions:
We will start with charring our pasilla pepper. Using tongs, lay the pepper over a medium high to high gas flame on your stove.

Turn the pepper over as it blackens so that the entire pepper turns black. Takes about 10 minutes. Once it’s all black, place the pepper into a bowl and cover it it with plastic wrap so it can steam for 10 minutes.

Place the onion and chicken into the crockpot. Add the taco seasoning to the chicken broth and stir to combine well. Pour this over the chicken and add the garlic, chipotle peppers with adobo sauce, the cilantro, parsley and the juice from one lime.

After the pasilla pepper is done steaming, use paper towels to remove the blackened skin from the pepper. Don’t be tempted to rinse the pepper under water. Just rub most of the black stuff off. Leaving a little is absolutely fine and adds to the flavor. Chop the pepper fairly fine and add it to the crockpot.

Stir everything together, put the lid on and cook either on low for 4 ½ hours or high for 8 hours. Once it’s done, shred the chicken with two forks and give it a taste. You may need to add some salt.

Remember, we didn’t add any salt. The taco seasoning has salt in it but you still may want to add more. Now is the time to taste it.

Now you are ready to serve. Heat up some taco-size flour tortillas in a tortilla warmer and fill one with a layer of drained chicken, some pico de gallo, a slice of avocado, a sprinkle of cheese and finish it off with a drizzle of sour cream. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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