The perfect “set-it and forget it” dish, these Slow-Cooked Chicken Tacos pack major flavor, and are perfect for summer parties. Set up a taco-bar and let your guests prepare them exactly how they want! Pair with a heavy-handed margarita to bring the cabana to your home.
Prep-time: 10 minutes
Cook-time: 4 hours in slow-cooker (or equivalent single cycle)
Ingredients:
- 6 boneless skinless chicken breasts (frozen or thawed…this makes no difference)
- 2-3 jars of your favorite salsas (get creative with the spice level…I personally love fire-roasted salsas with a smokey flavor, and verde salsas)
- 1 packet chicken-fajita seasoning
- 1 can sweet corn, or 2 ears grilled sweet corn removed from cob.
- Tomatoes
- Cilantro
- Red onion
- Avocados
- Queso fresco or Mexican shredded cheese blend
- Sour cream
- Limes
- Refried beans or home-made blended Cuban Black Beans (recipe to come later)
- Flour and/or corn tortillas
Cooking instructions:
- Place chicken, salsa and chicken fajita seasoning in crock-pot. Set to cook for one full cycle.
- If using grilled corn, remove from cob and place in crock-pot with chicken. If using canned corn, place on baking sheet. Set oven to broil or 500° and cook until light charring begins. Add corn to crock-pot.
- Chop tomatoes, onion, and cilatro and place in covered bowls in the refrigerator until ready to serve.
- Remove pit and skin from avocados and whip with fork until pureed but slightly chunky. Place in covered bowl right away and refrigerate to avoid oxidization before serving.
- Heat beans over low heat.
- Cut limes into wedges (6 per lime).
- Once ready, place all ingredients on bar. Warm tortillas, and allow guests to dress tacos how the wish.
THE PERFECT TACO
- Warm two corn tortillas.
- Spread beans on one tortilla, and cover with second (bean sandwich).
- Add chicken.
- Add dollop of blended avocado.
- Add tomato, onion and cilantro.
- Add queso fresco or alternate cheese blend.
- Add dollop of sour cream.
- Squeeze one lime wedge over taco.
- INHALE!
– The Phoody
Phooding 