Ingredients
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1 - 1/2,1
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1/4,1/4
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3/4,1/4
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1,6
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12
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-
-
-
-
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Directions
Chicken tacos are a popular dinner in my house. We love tacos because they are so customizable. You can switch up the meat, toppings, and tortillas, so you may never eat the same taco twice! Madisons Favorite Beef Tacos and Fish Tacos are a couple of our favorites.,,However, lately Madison has been asking me to make these every week! These are the best chicken tacos because they are easy and tasty. One of those dinners that you dump in the slow cooker. Then, when its time to eat, it takes just a few minutes to whip up the simple limey slaw, slice the avocado, and heat the corn tortillas.,Use flour or whole-wheat tortillas instead of corn.,Swap the chicken breasts for boneless, skinless chicken thighs.,Top with guacamole instead of avocado slices. Just mash up some avocado and season with salt and lime for a simple guac.,Easy Grilled Chicken Tacos,Healthy Cod Fish Tacos,Union Cantina Lobster Tacos,Thai Chicken Peanut Lettuce Tacos,Shrimp Scampi Tacos
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Steps
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1
Done
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Season the Chicken With Adobo (or Salt), Then Place in the Crock Pot and Top With Garlic Powder and Cumin Top Chicken With Salsa (no Water Needed) |
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2
Done
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Cover and Cook Low For 4 to 6 Hours, Until Chicken Shreds Easily. |
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3
Done
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When Cooked, Drain Excess Liquid from the Pot Keeping as Much as the Tomato Sauce as Possible and Shred With Two Forks. Cover and Keep Warm Until Ready to Eat. |
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4
Done
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Make the Slaw, Combine Cabbage, Lime Juice, Cilantro and Salt in a Bowl and Toss. |
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5
Done
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Heat the Tortillas About 30 Seconds on Each Side Over the Flame of Your Stove Until Slightly Charred, Transfer to a Plate With a Towel on Top to Keep Warm and Repeat With the Remaining Tortillas. |
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6
Done
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to Serve, Place 3 Tortillas on Each Plate, Top With Chicken, Slaw, Sliced Avocado and Serve With Lime Wedges. |
