Crockpot Spiced Chicken Tacos
They're fun, customizable and almost too cute to eat. I said almost.
Foto: Half Baked HarvestIngredients
- 2 tablespoon brown sugar
- 1 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder
- salt and pepper
- 1 pound boneless skinless chicken breast
- 1/2 pound boneless skinless chicken thighs
- 4 teaspoons olive oil
- 1 yellow onion (finely diced)
- 1 ounces can diced green chiles (4)
- 1 cup orange orange juice
- 1 oz can tomato paste (6)
- 3 tbsp fresh lime juice
- 1 1/2 tbsp cider vinegar
- 3 cloves garlic (chopped)
- 1 tsp hot-pepper sauce
- 12 corn tortillas (warmed)
Steps
Coat a slow cooker with cooking spray. Combine first 8 ingredients and 1/4 tsp each, salt and black pepper.
Rub half the spice mixture all over the chicken breast and thighs.
Heat 2 tsp of the oil in large, heavy skillet over medium-high heat. Add chicken in batches and brown 3 to 4 minutes per side. Transfer to the slow cooker. Heat remaining 2 tsp oil in same skillet. Add onions and 1/8 tsp salt. Cook, stirring occasionally, until browned and soft, 7 to 8 minutes. Place on top of chicken, add the diced green chiles and the remaining spice mixture.
Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and 1/2 tsp black pepper. Pour over chicken and vegetables. Cover and cook until chicken is tender, 6 to 8 hours on low or on high for 4 hours.
Transfer chicken to cutting board and shred. Add sauce until chicken is just moistened. Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.
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