Slow Cooker Shredded Chicken Tacos

I needed a dinner entree I could make for a pretty large party that wouldn't break the bank and wouldn't take me all day to cook. So, I decided tacos would do the trick! I threw together some ingredients for shredded chicken tacos, and it turned out great. I served them on corn tortillas, with diced white onion, cilantro, and freshly quartered limes for a more "authentic" feel, but the meat is great for nachos or other dishes as well.

• Preparation Time: 30 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 30 mins
• Calories: 170 Calories

Ingredients

• 3 tablespoons salt
• 3 pounds skinless, boneless chicken breast halves
• 1 ½ tablespoons chili powder
• 1 ½ tablespoons paprika
• 1 ½ tablespoons ground cumin
• 1 lime, halved
• 2 (14 ounce) cans diced tomatoes
• 2 jalapeno peppers, diced
• 6 cloves garlic, pressed
• 1 ½ tablespoons cayenne pepper
• 2 white onions, diced
• 18 corn tortillas
• 2 habanero peppers, diced

Recipe Instructions

Step 1

Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.

Step 2

Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.

Step 3

Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.