- 1 Reynolds® Slow Cooker Liner
- 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
- Line a 4-6 quart slow cooker with a Reynolds(R) 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 stove top.
- To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.
05/16/2018
recipepes.com
Slow Cooker Pulled Chicken Tacos, recipe
PT15M
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5
455 calories
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