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Easy slow cooker chicken tacos

 Easy Slow Cooker chicken tacos

  • 10m prep
    •  
  • 4h 30m cook
    •  
  • 6 servings
    • There's only 10 minutes required to get this family dinner prepped, then you can put the slow Cooker to work!

    625 calories per serve

    14 Ingredients

    • 1.25kg Coles RSPCA Approved Chicken Thigh Fillets, trimmed
    • 2 tsp ground cumin
    • 1 tsp smoked paprika
    • 1 tsp ground coriander
    • 375g jar chunky salsa medium
    • 1 small orange, juiced
    • 1 lime, juiced, plus extra, to serve
    • 420g can black beans, rinsed, drained
    • 12 corn tortillas, warmed
    • 1/2 cup Bulla Light Sour Cream, to serve
    • 400g pkt coleslaw mix, dressing reserved for another use
    • 2 avocados, sliced
    • Fresh coriander sprigs, to serve
    • Chilli sauce, to serve (optional)

    4 Method Steps

    • Step 1
      Place chicken in slow cooker. Sprinkle with cumin, paprika and ground coriander. Season. Cover and set aside for 1 hour to marinate.
    • Step 2
      Add the salsa, orange juice and lime juice. Stir to combine. Cover and cook on High for 4 hours or until chicken is very tender.
    • Step 3
      Stir in the black beans. Cover and cook on High for 30 minutes or until warmed through. Turn off the slow cooker. Use 2 forks to coarsely shred chicken. Set aside for 30 minutes to thicken.
    • Step 4
      Top the tortillas with the coleslaw, chicken mixture, avocado, fresh coriander and sour cream. Drizzle with chilli sauce, if using. Serve with extra lime wedges.




    This post first appeared on Food Recipes, please read the originial post: here

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