Slow Cooker Pulled Chicken Tacos

Ingredients

• Servings: 6
• 1 1/2 pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
• 1 teaspoon salt, divided
• 1/2 teaspoon crushed black pepper, divided
• 1 small onion, diced
• 4 cloves garlic, crushed
• 1 jalapeno, halved*
• 3/4 cup orange juice
• 2 limes, juiced
• 1 tablespoon soy sauce
• 2 teaspoons ground cumin
• 1 small bunch cilantro, stems cut off and leaves coarsely chopped
• 12 corn tortillas
• serving suggestions: diced red onion, chopped cilantro leaves, fresh lime juice

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• line a 4-6 quart slow cooker with a reynolds® slow cooker liner.
• trim any large pieces of fat from chicken thighs. season chicken with half the salt and pepper; add to slow cooker.
• add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. stir gently with a wooden or silicon spoon to combine.
• cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
• carefully remove lid to allow steam to escape. use slotted spoon to transfer chicken to a large bowl or cutting board. shred into bite-size chunks. the chicken should easily shred when it is cooked through.
• ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
• spoon shredded chicken back into lined slow cooker. season to taste with additional salt, pepper, and cumin, if necessary.
• warm tortillas in oven or on stovetop.
• to serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.