Home » Slow Cooker Habanero Chicken Tacos
Habanero Chicken Tacos

Slow Cooker Habanero Chicken Tacos

Get ready for Hot and Spicy with Slow Cooker Habanero Chicken Tacos. Piled high with chunks of juicy chicken and corn salsa, they are a smoldering treat for the taste buds!

 

chunky habanero chicken tacos on corn tortilla

Recently I got my first taste of a raw habanero pepper. Talk about eye-watering heat!!  Thankfully, the habanero’s burn is toned down when it is cooked for hours in the slow cooker, but is still plenty hot for all us spice lovers. There is something important you should know when you cook with peppers that are this hot. WEAR GLOVES! I cut two Habaneros is half  then washed my hands with soap, twice! Hours later I rubbed my eye and it burned something fierce from pepper oil still on my fingers. The oil contains an irritant called capsaicin and when it contacts your skin or eyes, it burns. To finally get all of the pepper oil off my hands, I had to rub them with cotton balls soaked in alcohol. Lesson painfully learned!

Talking about heat – have you heard of the Scoville scale?  If you aren’t familiar with it, it is a measurement of the spicy heat of chili peppers or other spicy food in Scoville Heat Units, or SHU. Just to give you an idea, Jalapeno peppers are 1,000 – 10,000 Scoville Heat Units while Habanero peppers are a giant 100,000 – 350,000 SHU’s. That’s seriously a lot of burn!

Reasons to enjoy Slow Cooker Habanero Chicken Tacos:

  • Throw everything in the pot and walk away for hours
  • Easy to double, only need to increase the chicken amount, not sauce
  • Versatile – serve leftover meat on buns with slaw, or add to pasta with veggies for a quick meal
  • Economical – chicken is an inexpensive source of protein

Looking for more slow cooker chicken recipes? Check a few from my collection here:

poblano and habanero peppers

The incredible flavor of this recipe starts with habanero and poblano peppers, as well as onions.

habanero sauce in a food processor

I like to throw everything into the blender because 1)  it’s quick and easy and 2) it’s easier to clean than the food processor.  Just be sure to put the chopped tomatoes in the bottom so the blender has enough soft food and liquid to puree everything.

habanero sauce in slow cooker

I debated over whether to include this picture. It is not attractive, I know. But in the end, this is a cooking blog so I thought you should see what the pepper puree looks like when it’s poured over the chicken. Stay calm, things will look very different when the chicken is cooked!

hand picking up chunky habanero chicken taco

Helpful Tools to make this recipe:

  • Slow Cooker – I use it all the time, almost every day. I love that I can just add the recipe ingredients, set it and walk away. Use a slow cooker liner for the pot to make it the easiest clean-up ever!
  • Cumin Spice – this is my favorite brand

 

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Habanero Chicken Tacos

Chunky Habanero Chicken Tacos

  • Author: Christine
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 5 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

Get ready for Hot and Spicy with Slow Cooker Habanero Chicken Tacos. Piled high with chunks of juicy chicken and corn salsa, they are a smoldering treat for the taste buds!


Scale

Ingredients

  • 2 1/23 pounds chicken breasts
  • 4 plum tomatoes, chopped
  • 1/2 cup yellow onion, chopped
  • 1 Poblano pepper, stemmed,seeded and chopped
  • 2 Habanero peppers, stemmed and seeded
  • 2 tablespoons tomato paste
  • 1 tablespoon cumin
  • salt and pepper
  • 810 corn tortillas
  • Cilantro leaves for garnish
  • Corn Red Pepper Salsa

Instructions

  1. Place the tomatoes,onion,peppers,tomato paste and cumin into a blender or food processor and puree until smooth. Set aside.
  2. Sprinkle the chicken breasts with salt and pepper and place in the bottom of the slow cooker. Pour the pepper mixture over the chicken. Cover and cook 3-4 hours on Hugh or 6-8 hours on Low. The chicken is done when it reaches an internal temperature of 165 degrees on a meat thermometer.
  3. Remove the chicken from the slow cooker. . Cut into bite size chunks.
  4. Reserve cooking liquid and serve as a sauce for the chicken.
  5. Top each taco with corn salsa and cilantro leaves (optional)

Keywords: tacos,dinner,tortillas,chicken,habanero,peppers,poblano

Get ready for Hot and Spicy with Slow Cooker Habanero Chicken Tacos. Piled high with chunks of juicy chicken and corn salsa, they are a smoldering treat for the taste buds!

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