I celebrate taco tuesday as if it were my birthday. Tacos are probably my favorite meal and I'm always trying to create new ways to consume them. Whether we are making fish tacos, chicken tacos, or traditional ground beef tacos, we always try to make them as authentic as possible. This recipe is full of traditional flavors and it's totally versatile! This chicken would be great for enchiladas, nachos, burritos, fiesta salads, or simply used for tacos.
Prep time: 10-20 minutes | Cook time: 8 hours | Total Time: 8 hours 20 minutes | Serves: 4- 6
- 1 cup chicken stock
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 TBSP ground cumin
- Juice from one lime
- 2 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, chopped
- 4 large garlic cloves, minced
- 1 jalapeno, seeded & diced
- 2 poblano peppers, seeded & diced
- 1 lb tomatillos, husked & quartered
- 1/2 cup fresh cilantro
- Corn tortillas
- optional toppings: guacamole, fresh cilantro, shredded red cabbage, plain greek yogurt or sour cream, cotija cheese, etc.
- Lightly grease crock pot with coconut oil. Set temperature to low.
- Pour one cup of chicken stock into the crock pot. Add salt, pepper, cumin, and lime juice. Next, add the chicken breasts to the crock pot.
- Chop the onion, dice the garlic, remove the seeds from the peppers then dice them. Add chopped/diced ingredients to the crock pot.
- Next, remove the husks from the tomatillos and scrub clean. Cut into quarters then place in the crock pot.
- Put the lid on the crock pot and let cook for 8 hours on low.
- Turn the crock pot off after 8 hours. Use two forks to pull the chicken breasts making shredded chicken taco meat. Add 1/2 cup of chopped fresh cilantro.
- Use a slotted spoon to fill each tortilla with chicken and peppers from the crock pot and garnish with cheese, cabbage, sour cream, etc. Enjoy!
- There will be excess liquid in the crock pot. Just used a spoon with holes or slots to scoop out the taco fillings.