Slow Cooker Chicken Tacos

Prep Time: 10 min
Cook Time: 3 hr 10 min
Total Time: 3 hr 20 min
Servings: 4
  • 1 lb boneless skinless chicken thighs
  • 2 tbsp taco seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 2 cups prepared salsa
  • 8 corn tortillas, warmed
  • 1/2 cup sour cream
  • 1 ripe avocado, pitted, peeled and sliced
  • 4 radishes, thinly sliced
      • Season chicken with taco seasoning, salt and pepper. Heat oil in large skillet set over medium heat; cook chicken for 3 to 4 minutes per side or until browned.
      • Transfer chicken to slow cooker; top with salsa. Cover and cook on High for 3 hours or Low for 6 hours until chicken is very tender. Shred chicken with 2 forks and return to slow cooker; toss with sauce.
      • Assemble shredded chicken in warm tortillas with sour cream, avocado and radishes.

       

      Tip: Switch up taco toppings with shredded Monterey Jack cheese, shredded cabbage, fresh or pickled jalapeño peppers, corn, red onion, green onions, a squeeze of fresh lime juice and/or fresh cilantro.

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    Categories

    Lunch

    Ingredient: Chicken

    Cooking Method: Slow Cook

    World Cuisine: Hispanic

    Product: Extra Virgin

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