Slow Cooker Chicken Street Tacos

Name: Slow Cooker Chicken Street Tacos
Total time: 6 h 15 min
Yield: 8 servings
Ingredients: 3 lbs boneless skinless chicken thighs; 1 yellow onion, sliced; 4 garlic cloves, smashed; 2 chipotle peppers in adobo, chopped; 1 tbsp adobo sauce; 2 tsp ground cumin; 1 tsp dried oregano; Juice of 1 orange; Juice of 2 limes; 1 1/2 tsp kosher salt; 16 corn tortillas; Diced white onion, cilantro, and lime wedges, for serving

Slow Cooker Chicken High-Protein

Chicken thighs cooked low all afternoon in chipotle, orange, and cumin until they shred with a fork. One batch fills a stack of warm corn tortillas and feeds a crowd with almost no work on your part.

Course: Slow Cooker
Time: 6 hr 15 min
Servings: 8

Cooking Notes

Do not add more liquid than the recipe needs. Chicken releases its own juices in a covered slow cooker, and too much added liquid can leave the taco filling watery.
Cook only until the chicken shreds easily, then remove it from the heat. Leaving already-tender chicken in a hot cooker for hours can make the texture dry and stringy.
Shred the chicken and toss it with just enough concentrated cooking liquid to stay moist. Warm the tortillas separately and add fresh toppings at the table so they stay crisp and bright.

Recipe Card

Slow Cooker Chicken Street Tacos

By Gabriella

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Category: Slow Cooker
Total Time: 6 hr 15 min
Difficulty: Easy

Servings: 8

Ingredients

3 lbs boneless skinless chicken thighs
1 yellow onion, sliced
4 garlic cloves, smashed
2 chipotle peppers in adobo, chopped
1 tbsp adobo sauce
2 tsp ground cumin
1 tsp dried oregano
Juice of 1 orange
Juice of 2 limes
1 1/2 tsp kosher salt
16 corn tortillas
Diced white onion, cilantro, and lime wedges, for serving

Instructions

1
Layer the onion and garlic in the bottom of the slow cooker and set the chicken thighs on top in an even layer.
2
Stir the chipotles, adobo, cumin, oregano, orange juice, lime juice, and salt together and pour it over the chicken.
3
Cover and cook on low for 6 hours, until the thighs shred easily against the side of the crock.
4
Shred the meat with two forks, then let it sit in the cooking liquid for 10 minutes so it soaks the flavor back up.
5
Char the tortillas briefly over a burner or in a dry skillet, then fill and top with onion, cilantro, and a squeeze of lime.