Slow Cooker Chicken Tacos
Experience a burst of bold and savory flavors with these Slow Cooker Chicken Tacos. Tender boneless, skinless chicken thighs are infused with the richness of mild enchilada sauce, chipotle chili, and a blend of spices. As the succulent chicken is piled onto charred corn tortillas, it mingles harmoniously with vibrant toppings like shredded red cabbage, chopped tomato, sliced radishes, and jalapenos, creating a tantalizing taco feast that's perfectly balanced by the freshness of cilantro leaves and zesty lime wedges. An easy yet impressive dinner option for six, with just 20 minutes of prep and 80 minutes of cook time.
2 - 10oz boneless, skinless Chicken Thighs
1.5 tbsp Olive Oil
1 tsp kosher salt
½ teaspoon black pepper
1 - 11.5oz can mild enchilada sauce
3 tbsp red wine vinegar
2 tbsp chopped canned chipotle chili in adobo sauce
2 tsp ground cumin
1 tsp ground cinnamon
12 - 6in. corn tortillas, charred
1 cup shredded red cabbage
2/3 cup chopped tomato
½ cup sliced radishes
2 small jalapenos, thinly sliced
Fresh cilantro leaves and lime wedges
Heat oil in a large skillet over medium-high. Sprinkle chicken evenly with salt and pepper. Add chicken to hot oil, cook until browned on both sides, 8-10 minutes and transfer to a 6 qt. slow cooker.
Add enchilada sauce, vinegar, chipotle, cumin, and cinnamon. Cover and cook on HIGH until a thermometer inserted in thickest portion of chicken registers 165* F, about an hour and 10 minutes.
Turn off slow cooker. Transfer chicken to a large heatproof bowl, let cool 10 minutes. Shred meat into bite size pieces. Add liquid from slow cooker to chicken and toss to coat.
Divide chicken mixture evenly among tortillas. Top evenly with cabbage, tomato, radishes, and jalapeno. Serve with cilantro and lime.