Slow Cooker Habanero Chicken Tacos
226kcal
Ingredients
- 3 pounds chicken breasts boneless, skinless
- 4 medium plum tomatoes chopped
- 1/2 medium yellow onion chopped
- 1 medium Poblano pepper stemmed,seeded and chopped
- 2 medium Habanero peppers stemmed and seeded
- 2 tbsp tomato paste
- 1 tbsp cumin
- pinch salt and pepper
- 10 medium corn tortillas
- Cilantro leaves for garnish optional
Instructions
- Sprinkle the chicken breasts with salt and pepper and place in the bottom of the slow cooker. .
- Place the tomatoes, onion, peppers, tomato paste and cumin into a blender or food processor and puree until smooth. 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°F on a meat thermometer.
- Remove the chicken from the slow cooker. Cut into bite size chunks.
- Top each tortilla with chicken garnish with salsa, tomatoes, lettuce and cheese if desired.
- Reserve cooking liquid and serve as a sauce for the chicken.
Nutrition
Serving1tacoCalories226kcalCarbohydrates14.59gProtein31.02gFat4.5gSaturated Fat0.92gCholesterol87.09mgSodium197.78mgPotassium686.31mgFiber2.47gSugar1.85gVitamin A359.1IUVitamin C16.25mgCalcium39.54mgIron1.42mg