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Slow Cooker Chicken Tacos

SERVES 4 · 8 HR SLOW · SLOW COOKER

Slow Cooker Chicken Tacos
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Portion kcal
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570
CALORIES
58g
PROTEIN
48g
CARBS
15g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 800g (1.75 lb) chicken breast
  • 300g (1.25 cups) passata
  • 40g (2.5 tbsp) tomato paste
  • 150g (1 medium) onion, sliced
  • 8 corn or flour tortillas (280g)
  • 60g (1/2 cup) cheddar, grated
  • 12g (4 cloves) garlic, minced
  • 30ml (2 tbsp) lime juice
  • 2 tbsp chilli powder, 1 tbsp cumin, 2 tsp oregano, 1 tsp salt
  • 1 chipotle in adobo; coriander and lime to finish

Method

  1. Put the chicken in the slow cooker whole. Cut into strips it shreds into threads instead of shreds.
  2. Stir the passata, tomato paste, garlic, chipotle and all the dry spices together and pour over.
  3. Scatter the sliced onion on top so it steams rather than fries. Lid on.
  4. Cook on low for 7-8 hours, or high for 3-4. Low is better - high boils the chicken and it goes stringy.
  5. Lift the chicken onto a board and shred with two forks. It should fall apart with almost no pressure.
  6. Return it to the pot and stir through the sauce, then leave the lid off for 15 min so the sauce tightens onto the meat.
  7. Stir the lime juice in off the heat - added at the start it cooks away to nothing.
  8. Warm the tortillas in a dry pan and fill, topping with the cheddar, coriander and more lime.
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Tip: the lid comes off for the last fifteen minutes. A slow cooker traps every drop of steam, and without that window you are serving wet chicken.

EquipmentSlow cooker, mixing bowls

KitMixing bowls

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KeepsFridge 4 days, freezer 3 months. The meat is better on day two.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.