Name: Slow Cooker Chicken Tacos
Total time: 480 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb boneless skinless chicken breasts; 1 whole yellow onion; 4 clove garlic; 2 tsp cumin; 1.5 tsp chili powder; 0.5 tsp paprika; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 2 whole lime; 0.5 cup chicken broth; 8 whole flour tortillas; 0.25 bunch fresh cilantro; 2 whole lime wedges

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320 cal42g protein18g carbs8g fat620mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Slow Cooker Chicken Tacos

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Weeknight480 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken breasts2 lb

yellow onionhalved1 whole

garlicminced4 cloves

cumin2 tsp

chili powder1.5 tsp

paprika0.5 tsp

dried oregano0.5 tsp

kosher salt1 tsp

black pepper0.5 tsp

lime2 whole

chicken broth0.5 cups

flour tortillas8 whole

fresh cilantroGarnish0.25 bunches

lime wedges2 whole

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Add chicken breasts and onion halves to your slow cooker.

2In a small bowl, mix cumin, chili powder, paprika, oregano, salt, and pepper.

3Sprinkle the spice mixture evenly over the chicken, then add minced garlic and pour chicken broth around (not over) the meat.

4Cover and cook on low for 6 to 8 hours, until the chicken shreds easily with a fork.

5Transfer the chicken to a cutting board and shred it with two forks, discarding any bones or connective tissue.

6Return the shredded chicken to the slow cooker and squeeze juice from both limes directly into the meat, stirring gently to combine.

7Warm the tortillas over a gas flame, in a dry skillet, or wrapped in foil in a 350°F oven for 5 minutes.

8Fill each tortilla with a generous handful of chicken, top with fresh cilantro, and serve with lime wedges on the side.