BBQ chicken breast salad

Braised veal on vegetables

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Slow Cooker Chicken Tacos

Name: Slow Cooker Chicken Tacos
Prep time: 3 h 30 min
Total time: 3 h 30 min
Yield: 1
Ingredients: 5 poblano peppers cut into 1 2 inch strips; 6 medium garlic cloves crushed; 1 habanero pepper seeded and minced; 3.5 lb boneless skinless chicken breasts; 2 large yellow onions chopped; 2 tablespoon ground cumin; 2 teaspoon Kosher salt; 0.5 Cup freshly squeezed orange juice; 0.33 Cup apple cider vinegar

TASTElist

Chicken breasts easily turn dry unless you use fattening things like cream or cheese as accessories for flavor and texture. That became the jumping-off point for this recipe: how to get juicy, mouth-watering chicken breasts while keeping things healthy. Poblano peppers turned out to be the answer: They’re mild, but infuse everything they touch with a rich green-chile flavor.

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Ingredients

number of servings

5 poblano peppers cut into 1 2 inch strips Added to
6 medium garlic cloves crushed Added to
1 habanero pepper seeded and minced Added to
3¹⁄₂ lb boneless skinless chicken breasts Added to
2 large yellow onions chopped Added to
2 tablespoon ground cumin Added to
2 teaspoon Kosher salt Added to
¹⁄₂ Cup freshly squeezed orange juice Added to
¹⁄₃ Cup apple cider vinegar Added to

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Directions

210 min.

1. Step

Turn on your slow cooker to begin warming the pot. Add the poblanos, garlic, and habanero.

2. Step

Arrange half of the chicken breasts over the garlic and chiles. Sprinkle with half of the chopped onion. Place the remaining chicken on top and finish with the rest of the onion.

3. Step

Add the cumin, salt, orange juice, and vinegar.

4. Step

Cook on high for up to hours (start checking it after 3 hours—when the chicken is soft and shreds easily, it’s done). Remove the chicken and set it aside.

5. Step

When the chicken is cool enough to handle, shred it into a large bowl. Return the chicken to the pot and mix well. Transfer to a serving bowl and let your guests make their own tacos at the table.

3 February 2023

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