Build Your Own Slow Cooker Chicken Tacos

Build Your Own Slow Cooker Chicken Tacos Recipe
Everyone loves tacos, especially when they get to build their own! Don’t let the long list of ingredients scare you, they are easily prepped, and they help you build a fabulous taco bar so everyone can make a taco that is perfect for them. Enjoy with family on a weeknight or with friends to celebrate.
6-12 Tacos
1 pound boneless skinless chicken breast
1 1⁄2 tablespoons Natural Grocers® Brand Bulk Organic Taco Seasoning
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1 organic orange, juiced
1 organic lime, juiced
  2-3 cups chicken broth
  Tortillas of your choice , (flour, corn, lettuce leaves, etc.)
1 (15.5-ounce) can Natural Grocers Brand Organic Pinto or Black Beans, drained (optional)
Pickled Onions
1 cup Natural Grocers Brand Organic Apple Cider Vinegar
1⁄2 cup water
1 1⁄2 teaspoons Natural Grocers Brand Bulk Organic Coconut Sugar
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1 medium organic red onion, thinly sliced
1⁄2 medium organic green cabbage, thinly sliced
1 medium organic carrot, shredded
1 organic garlic clove, minced
  Juice of ½ an organic lime, save other half for toppings
2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
  ¼-½ teaspoon Natural Grocers Brand Bulk Real Salt
  Natural Grocers Brand Bulk Organic Ground Black Pepper, to taste
Additional Toppings
  ¼-½ cup Natural Grocers Brand Organic Sliced Jalapeños, roughly chopped
2 organic avocados, diced
1 bunch organic radishes, thinly sliced
1 organic lime, halved and each half cut into quarters
1⁄2 cup organic cilantro leaves, roughly chopped
1 cup Natural Grocers Brand Organic Mexican Blend Cheese Shreds
  Salsa or hot sauce

1. Rub the chicken all over with the taco seasoning and sprinkle with salt. Place the spice-rubbed chicken on the bottom of the slow cooker. Pour the orange juice, lime juice, and 2 cups of broth around the chicken. Add the additional cup of broth if necessary, to just cover the chicken. Cover and cook on low for 4-6 hours, or until chicken is cooked through.

2. Make the pickled onions at least 1 hour prior to serving by combining the apple cider vinegar, water, sugar, and salt in a large jar. Mix until the sugar and salt are dissolved. Add the onion slices, making sure they are submerged (add more liquid if necessary, in a 2:1 vinegar to water ratio). Transfer to the refrigerator to pickle.

3. Make the slaw by combining all the ingredients in a large bowl. Mix well, taste, and add salt and pepper as desired.

4. Prep the additional toppings and place everything in its own bowl. You can prep everything except the avocado a couple of hours ahead. Just cover each bowl tightly and store in the refrigerator until ready to use.

5. Once the chicken has finished cooking, transfer it to a large bowl or cutting board with juice grooves and use two forks to shred it. Pour about a ½ cup of the liquid from the slow cooker over the shredded meat and mix well. Discard the remaining liquid. Transfer the meat and juices back to the slow cooker to keep warm, or serve immediately from a bowl.

6. Warm the tortillas and beans as directed on the package or clean and dry lettuce leaves. Drain the pickled onions and transfer to a bowl.

7. Set everything out with its own serving utensil and let everyone build their own tacos.


Beer Pairing

Recommended Beer Style: IPA

  • Eel River IPA