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


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!



  • 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


  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