One of the best things about slow cooker meals is that you can set it and come back hours later to a completely cooked meal. Plus, what’s better than coming home after a long day of work and having the aroma of freshly cooked food fill your senses right when you walk through the door? This hassle-free recipe for slow cooker shredded chicken tacos brings a nice mix of sweet and smoky undertones, with a slight kick of spice. Topped with a mango salsa and cradled in a fluffy flour tortilla, your taste buds will be on a flavor ride.
Slow Cooker Shredded Chicken Tacos
Ingredients:
- 2 pounds chicken breast
- 1 cup buttermilk
- 5 garlic cloves
- 2 chipotle peppers in adobo sauce
- ½ onion, diced
- 2 tablespoons chili powder
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 bay leaf
Mango Salsa
Ingredients:
- 1 mango, diced
- ½ onion, diced
- 1 jalapeño, seeded and diced
- ¼ cup cilantro, chopped
- Juice of half a lime
- Flour Tortillas
Directions:
Combine the buttermilk, garlic, chipotle peppers, and diced onion in a food processor and blend until smooth. In a small bowl, combine the chili powder, cumin, smoked paprika, cinnamon, and nutmeg, and stir. Place the chicken breast in the slow cooker, cover with spice mixture and chipotle sauce, and add the bay leaf. Cook on high for 3-4 hours or until the chicken reaches a safe internal temperature, then shred.
While the chicken cooks, prepare the mango salsa. In a small bowl, combine the mango, onion, jalapeño, cilantro, and lime juice.
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