SLOW COOKER HABANERO CHICKEN TACOS
SLOW COOKER HABANERO CHICKEN TACOS
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.
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