Slow Cooker Shredded Chicken Tacos

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Shredded Chicken Street Tacos are served with pickled red onions, fresh salsa, and cheese on mini flour tortillas.


chicken   chicken broth cumin | salt | pepper chipotle chilies  mini flour tortillas Feta or Cojita cheese pickled red onions tomatoes | onion jalapeno | garlic  lime

Step 1

Season the chicken. Lightly coat the inside of a slow cooker with cooking spray and add the chicken and spices.

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Step 2

Add remaining ingredients. Add in onion, chipotle chilies, adobo sauce and chicken broth. 

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Step 3

Cook the chicken. Cover the slow cooker and cook for 4 hours on high, then transfer the chicken to a plate.

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Step 4

Shred the meat. Carefully discard any skin and bones. Then, shred chicken using two forks and strain the broth.

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Step 5

Add in some sauce. Pour some of the broth over the chicken and mix. Then, return the taco meat to the slow cooker to keep warm.

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Step 6

Make fresh salsa. Combine all of the salsa ingredients in a bowl and stir until they are evenly incorporated. Season with salt and pepper.

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Step 7

Pickle the onions. Add sliced red onions to a jar. Pour a vinegar and sugar mixture over the onions, and let sit at room temperature.

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Step 8

Assemble the tacos. Place shredded chicken on each  tortilla and top with the pickled red onions, fresh salsa, and crumbled cheese.

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