Bring the flavor of your favorite Mexican restaurant home with this recipe for moist and juicy Slow Cooker Chicken Tacos. 

Ingredients

  • 1 cup low-sodium organic chicken broth
  • 4 cloves garlic, finely chopped
  • 2 medium jalapeño peppers, seeded and deveined, chopped (optional)
  • 2 Tbsp. chili powder
  • 2 Tbsp. ground cumin
  • 2 tsp. ground smoked paprika
  • ½ tsp. sea salt (or Himalayan salt)
  • 2 bay leaves
  • 1 lb. raw chicken breast, boneless, skinless
  • 8 (6-inch) corn tortillas, warm
  • 1 cup pico de gallo (or fresh tomato salsa)
  • 1 medium ripe avocado, sliced
  • 1 medium lime, cut into 4 wedges
  • ¼ cup finely chopped fresh cilantro

Instructions

  1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
  2. Transfer chicken to a cutting board and shred with 2 forks. 
  3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately. 

Author Beachbody

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Written by Di is Organized

Ola! My name is Di Ter Avest. I was born in Brazil and moved to the USA in 2008. I am a wife, mother and professional organizer. I love all things organized and neat, but I also have a passion for nature, spending time with my beautiful family, cooking and creating all things beautiful on a budget. I am so happy that I am able to share all of my joys on my blog. I am the owner of Di is Organized and I hope you all check out my website. XO!

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