Slow Cooker Shredded Chicken Tacos
Here is what you'll need!
Ingredients:
16 oz salsa
Juice of 2 limes
1 package taco seasoning
3 Tbsp. cilantro, chopped
3 lb chicken breasts
salt & pepper
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 4 hours or low for 7-8 hours. Remove the chicken, shred with 2 forks, and return to the slow cooker and stir. Freeze leftovers in an airtight bag for up to 6 months!
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Bite-Size Chicken Tacos
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Here is what you'll need!
Mini Chicken Tacos
Makes 50 mini tacos
INGREDIENTS
7 flour tortillas
2 tablespoons melted butter
1 rotisserie chicken, shredded
1½ cups salsa
Garnish
Sour cream
3-cheese Mexican blend
Guacamole
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Generously brush butter onto both sides of the tortillas.
3. Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
4. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
5. Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don’t burn.
6. Shred a rotisserie chicken, removing all bones and skin.
7. Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
8. Serve along with your favorite taco toppings.
9. Enjoy!
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MUSIC
Hammers and Nails_60s
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam.
Pollo Asado - Chicken Tacos - Mexican Food
Pollo Asado is pretty common in my house, I make a lot of chicken tacos and burritos. So, this recipe is in rotation several times a week. Its an inexpensive meal and is very easy to make. The best part is you can do so much with it, tacos, salads, burritos, sandwiches. I mean you name it; I am sure this grilled marinated chicken you can do so much with it. Its tasty and easy to do, I hope you enjoy it!
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Pollo Asado recipe:
3lbs of boneless chicken thighs
4 California chili pods
4 Guajillo Chili pods
1/2 onion
4 garlic cloves or 2 large cloves
1 orange
1 lime
1 tsp oregano
1/2 tsp cumin
2 tsp salt or to taste, but the marinade needs to be a little saltier, the meat doesn’t absorb all the sodium. So season slightly heavy.
2/3 cup white vinegar
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Instant Pot DUO80 8 Qt 7-in-1 Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Anova Culinary Precision Cooker Sous Vide
Pioneer Woman Cowboy Rustic Acacia Wood Cutting Board
Cuisinart Forged Triple-Riveted 18-Piece Cutlery Set
Cast Iron Grill/Griddle
Nuwave Brio 10 quart Air Fryer
Nuwave Brio 6 Quart Air Fryer
Nuwave Brio 3 Quart Air Fryer
Kitchen Aid Stand Mixer
Kitchen Aid Meat Grinder Attachment
Crock Pot
Chicken Tacos 4 Ways
Here is what you'll need!
Pineapple Paprika Chicken Tacos
Serves 4-6
INGREDIENTS
2 cups shredded chicken
1 cup (8 ounces) crushed pineapple
1 white onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 ¼ teaspoon salt
1 red onion, diced, for topping
½ cup cilantro, chopped, for topping
4-6 corn tortillas
PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onion and salt and sauté for 2 minutes.
3. Add in the garlic, chili powder, and paprika and toast for 1 minute.
4. Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
7. Enjoy!
Chicken Fajita Tacos
Serves 4-6
INGREDIENTS
2 cups shredded chicken
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
½ white onion, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
Sour cream, for topping
4-6 corn tortillas
PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
3. Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
4. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
5. Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
6. Enjoy!
Creamy Cilantro Lime Chicken Tacos
Serves 4-6
INGREDIENTS
2 cups shredded chicken
½ cup sour cream
½ lime, juiced
¼ cilantro leaves, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon salt
Pico de gallo salsa, for topping
4-6 corn tortillas
PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the garlic and sauté until fragrant, about 30 seconds.
3. Add the salt, shredded chicken, lime juice, and sour cream and mix until the chicken is evenly coated and the mixture has heated through.
4. Stir in the cilantro and immediately remove from heat.
5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with pico de gallo, and serve.
7. Enjoy!
Spicy Chicken Tacos
Serves 4-6
INGREDIENTS
2 cups shredded chicken
1 ½ cups crushed tomatoes
1 white onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 canned chipotle pepper, minced
1 teaspoon salt
4-6 corn tortillas
1-2 avocados, sliced, for topping
PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onion and salt and sauté for 2 minutes.
3. Add the garlic, oregano, cumin, and chipotle and toast for 1 minute.
4. Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with avocado slices, and serve.
7. Enjoy!
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MUSIC
On A Roll
Licensed via Audio Network
Made by BFMP buzzfeed.com/videoteam.