Zesty Chicken Tacos
These tasty tacos are made in the slow cooker, so they're ready to eat when you get home.
  • Makes: 12-14 servings (1/2 cup meat per serving)
  • Prep Time: 15 minutes
  • Cook Time: 9 hours
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home


  • ⅓ tablespoon vegetable oil
  • 3 pound boneless skinless chicken breasts and thighs
  • 2 ½ cups onion, finely chopped
  • 6-7 large garlic cloves, finely minced
  • 1 ½ tablespoons ground cumin
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons ground ancho chile pepper
  • 1 ½ teaspoons oregano leaves
  • 1 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1 ½ cups orange juice
  • ¾ cup lime juice
  • corn tortillas
  • Assorted taco toppings: Apple Cranberry Coleslaw, salsa, pico de gallo, cilantro, guacamole, tomatoes, avocado, etc.

See Also:  Turkey Panini


  1. In a large skillet over medium-high heat, warm the oil. Add chicken pieces, and brown about 3 to 4 minutes on each side.
  2. Layer onion and garlic in the bottom of a large slow cooker. Top with browned chicken. In a medium bowl, whisk together all seasonings, orange juice and lime juice. Pour over chicken. Cover and cook on low setting for 8 hours.
  3. Remove chicken and shred with two forks. Add shredded chicken back to sauce in slow cooker, stir well and cook another 30 minutes to 1 hour.
  4. For each serving, divide a heaping ½ cup shredded chicken between two corn tortillas, and top with Apple Cranberry Coleslaw and any other desired toppings.


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