Slow Cooker Chicken Tacos

Name: Slow Cooker Chicken Tacos
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Cuisine: Mexican
Ingredients: ½ piece White Onion (½ medium white or yellow onion (diced)); 3 lb Chicken Breast (3 pounds of boneless skinless chicken breasts or thighs (OR a mix of 1 ½ pound of each)); 1 can Tomato (1 14-ounce can diced tomatoes (*)); 2 tbsp Brown Sugar (2 tablespoons brown sugar or honey); 2 tbsp Chili Powder (2 tablespoons chili powder (*)); 1 ½ tsp Cumin Seeds (1 ½ teaspoons cumin); 1 ½ tsp Paprika (1 ½ teaspoons paprika); 1 tsp Table Salt (1 teaspoon table salt (plus more as needed)); ¾ tsp Dried Oregano (¾ teaspoon dried oregano); ¾ tsp Black Pepper (¾ teaspoon ground black pepper (plus more as needed)); 2 tbsp White Vinegar (2 tablespoons distilled white vinegar); ¼ cup Cilantro (¼ cup chopped cilantro (plus more for topping)); 12 pieces Tortilla (12 taco-sized tortillas); 0 pieces Sour Cream (Sour cream (for topping))

Slow Cooker Chicken Tacos - Main Course (Mexican)

260 minMexican

Servings6

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Egg Free

Ingredients

For 6 servings

White Onion½ piece · ½ medium white or yellow onion (diced)
Chicken Breast3 lb · 3 pounds of boneless skinless chicken breasts or thighs (OR a mix of 1 ½ pound of each)
Tomato1 can · 1 14-ounce can diced tomatoes (*)
Brown Sugar2 tbsp · 2 tablespoons brown sugar or honey
Chili Powder2 tbsp · 2 tablespoons chili powder (*)
Cumin Seeds1 ½ tsp · 1 ½ teaspoons cumin
Paprika1 ½ tsp · 1 ½ teaspoons paprika
Table Salt1 tsp · 1 teaspoon table salt (plus more as needed)
Dried Oregano¾ tsp · ¾ teaspoon dried oregano
Black Pepper¾ tsp · ¾ teaspoon ground black pepper (plus more as needed)
White Vinegar2 tbsp · 2 tablespoons distilled white vinegar
Cilantro¼ cup · ¼ cup chopped cilantro (plus more for topping)
Tortilla12 pieces · 12 taco-sized tortillas
Sour Cream0 pieces · Sour cream (for topping)

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Steps

1Spread the onions over the bottom of your slow cooker and then place the chicken in an even layer over the top.
2Add canned tomatoes with their juices followed by the honey or brown sugar. Then sprinkle all spices and salt over the top.
3Place the lid on your slow cooker, and cook until the chicken reaches at least 165°F for chicken breasts and 175°F for thighs, about 2-3 hours on high or 3 to 6 hours on low.
4Transfer chicken from the slow cooker to a cutting board, allow to cool until cool enough to handle and then and use 2 forks to shred the chicken.
5Before returning the chicken, add 2 tablespoons of white vinegar to the cooking juices. Stir in shredded chicken and cilantro, and salt and pepper to taste.
6Serve the taco meat with your favorite tortillas and a dollop of sour cream and enjoy!