Crockpot Spiced Chicken Tacos
If you want to add more gluten free and dairy free recipes to your recipe box, Crockpot Spiced Chicken Tacos might be a recipe you should try. For $2.59 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 43g of protein, 12g of fat, and a total of 520 calories. 2651 person were impressed by this recipe. Plenty of people really liked this main course. If you have chile powder, smoked paprika, corn tortillas, and a few other ingredients on hand, you can make it. It is brought to you by Half Baked Harvest. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 6 hours and 20 minutes. Overall, this recipe earns a great spoonacular score of 96%. Users who liked this recipe also liked Crockpot Ranch Chicken Tacos, Crockpot Salsa Chicken Tacos, and 4 Ingredient Crockpot Chicken Tacos.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 360 minutes
Ingredients:
1/2 teaspoon ancho chili powder
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon chipotle chile powder
1/2 teaspoon chili powder
1 1/2 tbsp cider vinegar
12 corn tortillas, warmed
1 1/2 teaspoon cumin
3 cloves garlic, chopped
1 can (4 ounces) diced green chiles
1 tsp hot-pepper sauce
3 tbsp fresh lime juice
4 teaspoons olive oil
1 cup orange orange juice
1/4 teaspoon dried oregano
salt and pepper
1 pound boneless skinless chicken breast
1/2 pound boneless skinless chicken thighs
1/2 teaspoon smoked paprika
1 can (6 oz) tomato paste
1 yellow onion, finely diced
Equipment:
slow cooker
frying pan
whisk
cutting board
Cooking instruction summary:
InstructionsCoat a slow cooker with cooking spray. Combine first 8 ingredients and 1/4 tsp each, salt and black pepper.Rub half the spice mixture all over the chicken breast and thighs.Heat 2 tsp of the oil in large, heavy skillet over medium-high heat. Add chicken in batches and brown 3 to 4 minutes per side. Transfer to the slow cooker. Heat remaining 2 tsp oil in same skillet. Add onions and 1/8 tsp salt. Cook, stirring occasionally, until browned and soft, 7 to 8 minutes. Place on top of chicken, add the diced green chiles and the remaining spice mixture.Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and 1/2 tsp black pepper. Pour over chicken and vegetables. Cover and cook until chicken is tender, 6 to 8 hours on low or on high for 4 hours.Transfer chicken to cutting board and shred. Add sauce until chicken is just moistened. Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.
Step by step:
1. Coat a slow cooker with cooking spray.
2. Combine first 8 ingredients and 1/4 tsp each, salt and black pepper.Rub half the spice mixture all over the chicken breast and thighs.
3. Heat 2 tsp of the oil in large, heavy skillet over medium-high heat.
4. Add chicken in batches and brown 3 to 4 minutes per side.
5. Transfer to the slow cooker.
6. Heat remaining 2 tsp oil in same skillet.
7. Add onions and 1/8 tsp salt. Cook, stirring occasionally, until browned and soft, 7 to 8 minutes.
8. Place on top of chicken, add the diced green chiles and the remaining spice mixture.
9. Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and 1/2 tsp black pepper.
10. Pour over chicken and vegetables. Cover and cook until chicken is tender, 6 to 8 hours on low or on high for 4 hours.
11. Transfer chicken to cutting board and shred.
12. Add sauce until chicken is just moistened.
13. Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.
Nutrition Information:
covered percent of daily need
