Slow Cooker Pulled Chicken Tacos
Description
An easy family-pleasing slow cooker chicken taco recipe made with chicken thighs, garlic, jalapeño, orange juice, lime juice, soy sauce, and cumin.
Ingredients
•
1 Reynolds® Slow Cooker Liner
•
1 1/2 pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
•
1 teaspoon salt, divided
•
1/2 teaspoon crushed black pepper, divided
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1 small onion, diced
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4 cloves garlic, crushed
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1 jalapeno, cut in half and seeded
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3/4 cup orange juice
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2 medium limes, juiced
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1 tablespoon soy sauce
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2 teaspoons ground cumin
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1 small bunch cilantro, stems cut off and leaves coarsely chopped
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12 (6 inch) corn tortillas, warmed
Directions
1
Line a 4-quart to 6-quart slow cooker with a Reynolds Slow Cooker Liner.
2
Trim any large pieces of fat from chicken thighs. Season chicken with 1/2 of the salt and pepper; add to slow cooker.
3
Add onion, garlic, jalapeño, orange juice, lime juice, soy sauce, cumin, and remaining salt and pepper to the slow cooker. Stir gently with a wooden or silicone spoon to combine.
4
Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until chicken is done.
5
Carefully remove the lid to allow steam to escape. Use a slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-sized chunks. Chicken should easily shred when it is cooked through.
6
Ladle out some juice from the slow cooker, leaving enough to mix with shredded chicken.
7
Spoon shredded chicken back into the lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
8
Serve in warmed tortillas with desired toppings.