Slow Cooker Pulled Chicken Tacos Food

CROCK POT CHICKEN TACO MEAT

Steps:

• Dissolve taco seasoning into chicken broth.
• Place chicken breasts in crock pot and pour chicken broth over.
• Cover and cook on low for 6-8 hours.
• With two forks, shred the chicken meat into bite-size pieces.
• To freeze, place shredded meat into freezer bags with the juices.
• Press out all the air and seal.

SLOW COOKER SHREDDED CHICKEN TACOS

Steps:

• Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
• Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
• Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.

EASY SLOW COOKER CHICKEN TACOS

Steps:

• Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
• Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
• Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

SLOW COOKER PULLED CHICKEN TACOS

Steps:

• Line a 4-6 quart slow cooker with a Reynolds® Slow Cooker Liner.
• Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker.
• Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. Stir gently with a wooden or silicon spoon to combine.
• Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
• Carefully remove lid to allow steam to escape. Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through.
• Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
• Spoon shredded chicken back into lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
• Warm tortillas in oven or on stove top.
• To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.

SLOW-COOKER SHREDDED CHICKEN TACOS

Steps:

• Mix salsa and taco seasoning in slow cooker until blended. Top with chicken; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove chicken from slow cooker, reserving sauce in slow cooker. Shred chicken with fork. Return to slow cooker; stir until chicken is evenly coated with sauce.
• Bake taco shells as directed on package. Fill with chicken mixture; top with remaining ingredients.

SLOW-COOKER PORK TACOS

Steps:

• Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
• Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
• Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
• Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

FIESTA SLOW COOKER SHREDDED CHICKEN TACOS

Steps:

• Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.
• Cook on Low for 6 to 8 hours. Shred chicken.

SLOW COOKER PULLED CHICKEN

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

SLOW COOKER SHREDDED CHICKEN TACOS

Steps:

• In a 6 quart slow cooker, add thawed chicken in a single layer. Add taco seasoning and toss to coat. Top chicken with salsa in an even layer. Cover with lid.
• Cook on low for 4 to 5 hours, or on high for 2 1/2 to 3 hours, or until chicken shreds apart with a fork (time will depend on thickness of chicken). Shred all of your chicken, stir to combine with salsa.
• Serve hot on flour or corn tortillas with your favorite taco toppings.

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

SLOW COOKER SHREDDED MEXICAN CHICKEN

Steps:

• Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
• Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
• Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
• Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

SLOW COOKER SHREDDED TACO CHICKEN

Steps:

• 1. Put all ingredients into the slow cooker. Cook on high for 3 hours or low for 6 hours.
• 2. Using a fork, shred chicken. Taco seasoned chicken can be used in a number of recipes.

SHREDDED CHICKEN TACOS

Steps:

• 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS

Steps:

• Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
• Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
• Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
• Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
• Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.