Such a delicious and chocolatey cake! The recipe is always in demand. A MUST TRY is this one!
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 6 |
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, cut in half and seeded
- ¾ cup orange juice
- 2 medium limes, juiced
- 1 tablespoon soy sauce
- 2 teaspoons ground cumin
- 1 small bunch cilantro, stems cut off and leaves coarsely chopped
- 12 (6 inch) corn tortillas, warmed
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.
- For a low-carb variation, use lettuce leaves instead of corn tortillas.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 620 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Yum, yum, and yum! I made exactly as written with the exception of only 1/2 jalapeño. My grandkids almost 3 and 5 loved them then though the 3 year old said she doesn’t like chicken in her tacos. They also opted for flour tortillas. I will definitely be making this recipe again. The crockpot freed me to play outside in the wading pool with the kids! Thanks!
Amazing! Didn’t change a thing. The lime and cilantro are my favorite parts. Would be tasty over rice as well, and would help absorb the juices and flavor!
This ended up way too onion-y for me somehow. Perhaps my onion didn’t really qualify as “small”. I might recommend no more than 1/2 cup finely minced onion or something like that, especially since the recipe suggests adding MORE onion when serving. Overall a perfectly workable canvas to build tacos but didn’t knock my socks off.
I didn’t put the cumin in, added a little tequila, used flour tortillas, and put rice on the bottom of taco. Family can’t wait till I make it again.
I literally won’t make any other tacos. These are my all time favorite. We make big batches before we go camping and reheating is just as good
I will definitely be making this again! We used all breasts and it turned out great! So easy and very tasty.
so good and so easy! made with oj/pinnapple juice i had, and served with cilantro rice, quac, and corn tortillas. amazing!
Delicious! Made it for a second time in larger quantity so there would be leftovers!
Max really liked this
Marinated chicken in sauce overnight. Baked boneless chicken breasts in oven at 3:70 for about one hour, u til 170 on meat thermometer.
I made zero changes. This recipe is great the way it is.
This excellent. I do not like spicy foods but I like flavor and this chicken is moist & flavorful. I did NOT add any jalapeno. I doubled the recipe but did not double the OJ as per other reviews. I used all thighs and red onion. Do not skip the fresh cilantro, its cheap and keeps for a week in a glass of water on the countertop and adds fantastic flavor.
I fallowed the exactly using chicken thighs. It came out juicy and flavorful. I will make again!
The first time I made this I thought it was very bland. I made the following adjustments the second time I made it and turned out more to our liking – added 1 T orange zest to brighten it up and green salsa to taste. I also spread the chicken out on a sheet pan and broiled it just until it started to caramelize. I did not use a jalapeno to the cooking fluid but saved it to go on the actual tacos so people to adjust the heat to their liking.
I was looking for a change for chicken tacos. The citrus in this recipe intrigued me. I followed the recipe and tasted it. As written it has a bright fresh flavor! People should keep in mind that not all Mexican food is spicy! I know my family would like a bit more heat so I added a small can of mild green chilies to add a little kick. This will go into my keepers. Thanks for a refreshing take on chicken tacos.
AMAZING. Added avocado and cooked up Spanish rice and black beans.
For the taco seasoning, I substituted homemade seasoning made with Alton Brown’s recipe from the Food Network. My husband and grandson both ate more than one serving (so did I)!
Yummy! The spice is awesome! Will make this again!
This was a waste of good chicken. No one in our family liked it. The cilantro and lime we liked. We would have been better off with a rotisserie chicken.
So very delicious!
I loved this recipe. Easy to make, the ingredients were very common items, and it was tasty. Would recommend