Sweet & Spicy Slow Cooker Chicken Tacos
The recipe Sweet & Spicy Slow Cooker Chicken Tacos can be made in approximately 45 minutes. Watching your figure? This gluten free and dairy free recipe has 200 calories, 14g of protein, and 7g of fat per serving. This recipe serves 8. For 90 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have taco shells, salt, cumin, and a few other ingredients on hand, you can make it. It is a very reasonably priced recipe for fans of Mexican food. It works well as a main course. It is brought to you by The Recipe Rebel. 29 people found this recipe to be yummy and satisfying. With a spoonacular score of 43%, this dish is pretty good. Similar recipes include Slow Cooker Sweet and Spicy Short Rib Tacos with Sesame Guacamole, Spicy Slow Cooker Chicken Wonton Tacos, and Sweet and Spicy Slow Cooker Chicken.
Servings: 8
Ingredients:
pinch of black pepper
2 teaspoons chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 cup mango or pineapple juice (no sugar added)
1 teaspoon salt
4 boneless, skinless chicken breasts
16 hard taco shells
Equipment:
slow cooker
measuring cup
whisk
bowl
Cooking instruction summary:
Place chicken in a 2.5-4 quart slow cooker. In a medium bowl or large measuring cup, whisk together juice, garlic powder, chili powder, cumin, salt, onion powder, paprika, and pepper. Pour over chicken in slow cooker. Cover and cook on low for 5-6 hours or high for 2-3 hours. Shred with two forks in the juices. Serve in taco shells or small tortillas with diced tomatoes, shredded cheese, lettuce, salsa (I love using mango salsa!), lime wedges or avocado slices as desired.
Step by step:
1. Place chicken in a 2.5-4 quart slow cooker.
2. In a medium bowl or large measuring cup, whisk together juice, garlic powder, chili powder, cumin, salt, onion powder, paprika, and pepper.
3. Pour over chicken in slow cooker.
4. Cover and cook on low for 5-6 hours or high for 2-3 hours. Shred with two forks in the juices.
5. Serve in taco shells or small tortillas with diced tomatoes, shredded cheese, lettuce, salsa (I love using mango salsa!), lime wedges or avocado slices as desired.
Nutrition Information:
covered percent of daily need
