Slow Cooker Chicken Tacos

Name: Slow Cooker Chicken Tacos
Ingredients: 6 chicken breasts; 4 c. chicken broth or stock; 8 dried peppers (any kind will do); 5 cloves garlic, peeled and smashed (still whole); 1 bay leaf; 1 tbsp. dried oregano; 1 tbsp. cumin; 1 tbsp. chili powder; 1 tsp. Real Salt; 1/2 tsp. ground black pepper; 3 tbsp. arrowroot powder {THM Variation: 1 tbsp. glucomannan}; 8 medium tortillas {THM & LC Variation: use low-carb tortillas; GF Variation: use gluten-free tortillas) 1/2 c. fresh cilantro, chopped Instructions Place the chicken breasts, broth, peppers, garlic, bay leaf, oregano, cumin, chili powder, salt, and pepper in a slow cooker. Allow to cook on low for 4 hours or until chicken is cooked through. Remove the chicken and shred it; set aside. Pour the liquid from the slow cooker into a saucepan. Bring to a boil. Allow to reduce until about half. Add the arrowroot powder and heat until lightly thickened. Remove from heat and stir in the shredded chicken. Serve over warmed tortillas. Notes Top with freshly chopped cilantro and any other desired toppings such as cheese, sour cream, lettuce, avocado, hot sauce, freshly squeezed lime juice, and so on {THM: which toppings you choose can turn this dish into an S, E, or XO}.

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Comments

Keara B. says

December 5, 2013 at 4:33 pm

I lose my motivation to cook around this time of year, so many thanks for sharing an EASY and yummy recipe. 🙂

Reply
- TJ says
  
  December 5, 2013 at 6:55 pm
  
  Lol, me too! And you’re most welcome!
  
  Reply
CJ says

December 13, 2024 at 3:15 am

What are the dried peppers you refer to? Spicy, or sweet?

Reply

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