Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 corn tortillas
- Optional toppings: shredded cheese, diced avocado, chopped cilantro, sour cream, lime wedges
Special equipment needed:
- Slow cooker
Step-by-step instructions:
a. In a slow cooker, combine the diced tomatoes, green chilies, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
b. Add the chicken breasts to the slow cooker and spoon the tomato mixture over them.
c. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
d. Remove the chicken from the slow cooker and shred it with two forks.
e. Return the shredded chicken to the slow cooker and stir to combine with the tomato mixture.
f. Warm the corn tortillas in a dry skillet or in the microwave.
g. Assemble the tacos by spooning the chicken mixture onto the tortillas and adding desired toppings.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on slow cooker
Serving size:
8-10 tacos
Nutritional information:
Calories per serving: 150
Total fat: 3g
Saturated fat: 1g
Cholesterol: 35mg
Sodium: 340mg
Total carbohydrates: 16g
Dietary fiber: 3g
Sugars: 2g
Protein: 16g
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts.
- Salsa can be used instead of diced tomatoes and green chilies.
- Taco seasoning can be used instead of the individual spices.
Variations:
- Add diced onions and bell peppers to the slow cooker for extra flavor and texture.
- Use beef or pork instead of chicken.
- Make it spicy by adding diced jalapenos or hot sauce.
- Make it vegetarian by using black beans or tofu instead of chicken.
Tips and tricks:
- Use a liner in the slow cooker for easy cleanup.
- Shred the chicken while it's still warm for easier shredding.
- Double the recipe and freeze the leftovers for a quick and easy meal later.
Storage instructions:
Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken mixture in the microwave or on the stove until heated through.
Presentation ideas:
Serve the tacos on a platter with the toppings arranged around them.
Garnishes:
Shredded cheese, diced avocado, chopped cilantro, sour cream, lime wedges
Pairings:
Serve with rice and beans or a side salad.
Suggested side dishes:
Mexican rice, refried beans, black bean salad, corn on the cob
Troubleshooting advice:
If the chicken is dry, add a little bit of chicken broth or water to the slow cooker.
Food safety advice:
Make sure the chicken reaches an internal temperature of 165°F before serving.
Food history:
Tacos are a traditional Mexican dish that has become popular all over the world.
Flavor profiles:
The chicken is seasoned with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper, giving it a spicy and smoky flavor.
Serving suggestions:
Serve the tacos with a cold beer or a margarita.
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Region: Mexican