Slow Cooker Chicken Tacos

Description

Chicken tacos in the slow cooker will blow your mind, especially when they’re made with juicy chicken thighs. What’s the secret? Pineapple juice! This slow cooker shredded chicken recipe is great for parties or taco night!.

No need to go out for this though, it's easy to make at home, especially with a slow cooker! Ten minutes prep, slow cook for hours, then shred with a couple of forks.

Ingredients

For the spice rub:

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 1/2 teaspoons dried oregano, crumbled fine between your hands
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon cayenne

For the chicken:

• 2 pounds boneless, skinless chicken thighs
• 3/4 cup pineapple juice
• 2 tablespoons tomato pasta

To assemble the tacos:

• Corn tortillas
• Lime wedges
• Finely shredded cabbage
• Thinly sliced radishes
• Chopped avocado
• Cilantro

Steps

1. Coat the chicken with rub and place in slow cooker: Whisk the rub ingredients together in a bowl. Dredge the boneless skinless chicken thighs in the rub. Place the chicken thighs in a slow cooker.
2. Add the pineapple juice and tomato paste: Pour the pineapple juice over the chicken. Add the tomato paste to the juice.
3. Cook: Cover and cook in the slow cooker for 3 hours on high setting or 6 hours on low.
4. Shred the chicken meat with forks: When the chicken is done, it should be fork tender. Use 2 forks to shred the meat completely in the slow cooker bowl.
5. Serve: Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding garnishes of finely shredded cabbage, thinly sliced radishes, avocado, and cilantro.