Slow Cooker Chipotle Chicken Tacos | El Yucateco Hot Sauce Recipe | How to make Chicken Tacos

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are usually cheaper.

Make a rub for the chicken by mixing 2 tablespoons of chicken fajita seasoning, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, and 1 tablespoon of black pepper.

Season 2 pounds of boneless skinless chicken thighs on both sides with the rub.

Place the seasoned chicken in a slow cooker (crock pot).

Add 1 small diced white onion and 5 minced cloves of garlic to the slow cooker.

Pour in 1 (14 ounce) can of fire roasted diced tomatoes.

Add 12 ounces of lemon lime soda to the slow cooker for moisture and flavor.

Stir in 2 tablespoons of ground cumin and 4 ounces of El Yucateco chili chipotle sauce.

Mix all the ingredients in the slow cooker, cover with the lid, and set to low to cook for about 6.5 hours.

After 6.5 hours, shred the chicken in the slow cooker using two forks, mixing it with the onions, tomatoes, and garlic.

Assemble the tacos by adding the shredded chipotle chicken to taco shells.

Top the tacos with diced onions, cilantro, and cotija cheese.

Drizzle El Yucateco chili habanero red sauce over the tacos.

Garnish the tacos with lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens