Tacos always win. Period.
Here’s a new take on classic pulled chicken tacos, with a hit 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.
Slow Cooker Citrus Chicken Tacos
Yield: Serves 4-6
Prep Time: 10 minutes Cook Time: 4-5 hours Total Time: 5 hours
1.5 lbs boneless, skinless chicken thighs (or a mix of thighs and breast)
1 small onion, diced (about ¾ cup)
4 cloves of garlic, crushed
1 jalapeño, halved (take out the seeds if you like it less spicy)
3/4 cup orange juice
2 limes, juiced
1 Tbs soy sauce
2 tsp ground cumin
small bunch of cilantro, leaves removed and chopped coarsely if large
12 corn tortillas
½ cup red onion, diced
2 limes, quartered
Salt and pepper
Line a 4-5 quart slow cooker with a Reynolds® Slow Cooker Liner.
Trim any large pieces of fat from chicken thighs. Season chicken with salt and pepper and add to slow cooker.
Add onion, garlic, jalapeño, orange juice, lime juice, soy sauce, cumin, ½ tsp salt and some freshly ground pepper to slow cooker and stir gently to combine. Cover and cook on low-heat setting for 4-5 hours.
Carefully remove lid to allow steam to escape. Shred into bite-size chunks, being careful not to tear the liner. The chicken should easily shred when it is cooked through.
Ladle out some of the cooking liquid if the chicken looks too juicy. Taste the sauce and season with more salt and pepper if necessary.
Warm tortillas in oven or on stovetop. To serve, top a tortilla with shredded chicken, some diced red onion, cilantro leaves and a squeeze of fresh lime juice.
Disclosure: Compensation was provided by Reynolds® via Epicurious Community Table. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Reynolds®.