Description
Tacos always keep the family running home for dinner. Here’s a new take on classic pulled chicken tacos, with a hint of sweet orange, tangy lime and savory soy sauce. There’s minimal chopping and prep work, so you can get out of the kitchen fast. Use a slow cooker liner in this recipe to make clean-up even easier.
Ingredients
- 1 Reynolds® Slow Cooker Liner
- 1 ½ pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
- 1 teaspoon salt, divided
- ½ teaspoon crushed black pepper, divided
- 1 small onion, diced
- 4 cloves garlic, crushed
- 1 jalapeno, halved*
- ¾ cup orange juice
- 2 lime (2″ dia)s limes, juiced
- 1 tablespoon soy sauce
- 2 teaspoons ground cumin
- 1 small bunch cilantro, stems cut off and leaves coarsely chopped
- 12 each corn tortillas
- Serving suggestions: diced red onion, chopped cilantro leaves, fresh lime juice
Instructions
- Line a 4-quart to 6-quart slow cooker with a Reynolds Slow Cooker Liner.
- Trim any large pieces of fat from chicken thighs. Season chicken with 1/2 of the salt and pepper; add to slow cooker.
- Add onion
- garlic
- jalapeño
- orange juice
- lime juice
- soy sauce
- cumin
- and remaining salt and pepper to the slow cooker. Stir gently with a wooden or silicone spoon to combine.
- Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours
- until chicken is done.
- Carefully remove the lid to allow steam to escape. Use a slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-sized chunks. Chicken should easily shred when it is cooked through.
- Ladle out some juice from the slow cooker
- leaving enough to mix with shredded chicken.
- Spoon shredded chicken back into the lined slow cooker. Season to taste with additional salt
- pepper
- and cumin
- if necessary.
- Serve in warmed tortillas with desired toppings.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Servings: 6