Slow Cooker Habanero Chicken Tacos
Chunky Habanero Chicken Tacos - piled high with chunks of juicy chicken and corn salsa, they are a smoldering treat for the taste buds!
Ingredients
- 3 pounds chicken breasts boneless, skinless
- 4 medium plum tomatoes chopped
- 1/2 medium yellow onion chopped
- 1 medium Poblano pepper stemmed,seeded and chopped
- 2 medium Habanero peppers stemmed and seeded
- 2 tbsp tomato paste
- 1 tbsp cumin
- pinch salt and pepper
- 10 medium corn tortillas
- Cilantro leaves for garnish optional
Instructions
- Sprinkle the chicken breasts with salt and pepper and place in the bottom of the slow cooker. .
- Place the tomatoes, onion, peppers, tomato paste and cumin into a blender or food processor and puree until smooth. Pour the pepper mixture over the chicken. Cover and cook 3-4 hours on Hugh or 6-8 hours on Low. The chicken is done when it reaches an internal temperature of 165°F on a meat thermometer.
- Remove the chicken from the slow cooker. Cut into bite size chunks.
- Top each tortilla with chicken garnish with salsa, tomatoes, lettuce and cheese if desired.
- Reserve cooking liquid and serve as a sauce for the chicken.
Equipment Used
Slow Cooker
Ever Sharp Chefs Knife
Nutrition Facts
Nutrition Facts
Slow Cooker Habanero Chicken Tacos
Serving Size
1 taco
Amount per Serving
Calories
226
% Daily Value*
Fat
4.5
g
7
%
Saturated Fat
0.92
g
6
%
Cholesterol
87.09
mg
29
%
Sodium
197.78
mg
9
%
Potassium
686.31
mg
20
%
Carbohydrates
14.59
g
5
%
Fiber
2.47
g
10
%
Sugar
1.85
g
2
%
Protein
31.02
g
62
%
Vitamin A
359.1
IU
7
%
Vitamin C
16.25
mg
20
%
Calcium
39.54
mg
4
%
Iron
1.42
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.