Slow Cooker Shredded Chicken Tacos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
Ingredients
  • Spices
  • 2 Tbsp chili powder (heat preference of your choice)
  • 2 tsp ground cumin
  • 1 tsp fine grain sea salt
  • 1½ tsp dried oregano, crumbled fine between your hands
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp ground cinnamon
  • ¼ tsp allspice (or a scant pinch of ground cloves)
  • Chicken
  • 2 pounds boneless skinless chicken thighs (don't remove any excess fat)
  • ¾ cup pineapple juice
  • 2 Tbsp tomato paste
  • The rest
  • Corn tortillas
  • Finely shredded cabbage or lettuce
  • Thinly sliced radishes
  • Chopped avocado
  • Cilantro
  • Lime wedges
  • shredded cheese
  • chopped tomatoes
  • salsa
Instructions
  1. In a small to medium-sized bowl, add the spices and combine
  2. Coat chicken with the spice blend by dredging the thighs in the spice mix.
  3. Place them in the slow cooker
  4. Pour the pineapple juice over the chicken and add the tomato paste to the juice.
  5. Cover and cook in the slow cooker for 3 hours on high (or 6 hours on low)
  6. When the chicken is done, it should be fork tender. Using two forks, shred the meat completely in the slow cooker's bowl.
  7. Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding toppings as you'd like
Notes
Nutritional Data by %
% Protein: 42
% Carbs: 23
% Fat: 1
Nutrition Information
Serving size: 1 Taco (1/6 Total Recipe Including the Corn Tortilla) Calories: 285 Fat: 10.2 Carbohydrates: 16.80 Sugar: 4.87 Protein: 30.57
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/slow-cooker-shredded-chicken-taco/