Description
Easy Slow Cooker Barbacoa Chicken Tacos are topped with crunchy veggies, creamy avocado and queso fresco. Flavor packed and perfect for a weeknight dinner that will surely please everyone at the table!
Ingredients
For the Barbacoa Chicken:
1 lb. chicken breast
5 garlic cloves, roughly chopped
1 medium white onion, roughly chopped
1/2 c. low sodium chicken broth
2 Tbsp. apple cider vinegar
1 lime, juiced
1 to 2 chipotles in adobo sauce, roughly chopped + (optional) 1 Tbsp. adobo sauce
2 tsp. ground cumin
2 tsp. dried oregano
1/4 tsp. ground cloves
2 bay leaves
1/2 tsp. ground pepper
1/2 tsp. salt
For the tacos:
Taco tortillas
Sliced radishes
Shredded cabbage
Avocado
Queso fresco, crumbled
Hot sauce or salsa
Instructions
- For the chicken, combine all the ingredients in a slow cooker. Toss gently to coat the chicken. Cover and cook on low for 8 hours, or on high for 4 hours. When the chicken is cooked and tender, shred into bite size pieces and stir with the sauce. Serve immediately or set the slow cooker on warm and serve later.
- When ready to serve, using a slotted spoon or tongs add chicken to tortillas. Top tacos with radishes, cabbage, avocado, and queso fresco. Serve with hot sauce or salsa. Enjoy!
Keywords: barbacoa, shredded chicken, taco recipe, taco tuesday, slow cooker