SLOW COOKER HABANERO CHICKEN TACOS


SLOW COOKER HABANERO CHICKEN TACOS



INGREDIENTS


  • 3 pounds chicken breastsboneless, skinless
  • 4 medium plum tomatoeschopped
  • 1/2 medium yellow onionchopped
  • 1 medium Poblano pepperstemmed,seeded and chopped
  • 2 medium Habanero peppersstemmed and seeded
  • 2 tbsp tomato paste
  • 1 tbsp cumin
  • pinch salt and pepper
  • 10 medium corn tortillas
  • Cilantro leaves for garnishoptional

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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