Slow Cooker Chicken Tacos with Red Cabbage and Avocado Recipe
This Slow Cooker Chicken Tacos recipe delivers tender, flavorful chicken infused with adobo seasoning, cumin, and salsa, perfect for a fuss-free, delicious Mexican-inspired meal. The slow cooking method ensures juicy, pull-apart chicken, complemented by fresh toppings like shredded red cabbage, lime juice, cilantro, and creamy avocado slices, all wrapped in warm corn tortillas.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 12 tacos
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Chicken and Seasonings
- 1-1/2 lbs boneless skinless chicken breast
- Adobo seasoning, or salt to taste
- 1/4 tsp garlic powder
- 3/4 tsp ground cumin
- 1 cup chunky mild or medium salsa
Toppings
- 1 cup shredded red cabbage
- Juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon kosher salt
- 6 ounces from 1 medium hass avocado, sliced
- Lime wedges for squeezing
To Serve
- 12 corn tortillas
Instructions
- Prepare the Chicken: Place the boneless skinless chicken breasts into the slow cooker. Season them evenly with adobo seasoning or salt, garlic powder, and ground cumin for a flavorful base.
- Add Salsa: Pour 1 cup of chunky mild or medium salsa over the chicken breasts, ensuring they are well coated to retain moisture and infuse flavor during cooking.
- Cook Slowly: Cover the slow cooker with its lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices and salsa for enhanced flavor.
- Prepare Toppings: In a small bowl, combine shredded red cabbage, juice of 1/2 lime, chopped cilantro, and kosher salt. Mix well to create a zesty topping for the tacos.
- Warm Tortillas: Heat the corn tortillas on a skillet or directly over a low flame to make them pliable and warm.
- Assemble Tacos: Place a generous amount of shredded chicken onto each corn tortilla, top with the cabbage mixture and sliced avocado. Serve with lime wedges for extra zest.
Notes
- You can adjust the spice level by choosing mild or medium salsa.
- For extra creaminess, consider adding a dollop of sour cream or Mexican crema.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
- Substitute corn tortillas with flour tortillas if preferred.
- Adding diced onions or jalapeños can enhance the taco’s flavor.