Mango Habanero Slow Cooker Chicken Tacos Recipes

SLOW COOKER MANGO HABANERO CHICKEN TACOS

Steps:

• Add all ingredients (except for the toppings) in a slow cooker and combine well.
• Cook in the slow cooker for 4 hours on high, or 6 hours on low, until chicken shreds easily with a fork.
• Shred the chicken and combine with toppings in a flour tortilla.

MANGO HABANERO SLOW COOKER CHICKEN TACOS

Steps:

• In a slow cooker, combine LA VICTORIA® Mango Habanero Salsa, black beans, corn kernels, LA VICTORIA® Fire Roasted Diced Green Chiles, garlic cloves, cumin, salt and pepper. Stir to combine. Add chicken breasts to slow cooker and toss with sauce. Cover and cook on high for 4 hours or until chicken shreds easily with fork.
• Remove chicken breasts from slow cooker and shred meat using two forks. Using strainer or slotted spoon, drain sauce from slow cooker, reserving thick salsa, black bean and corn mixture. Discard liquid. Add strained cooking sauce to shredded chicken and toss to coat.
• Warm corn tortillas and set out toppings. Serve chicken, with sauce and let everyone assemble his or her own tacos.

SLOW COOKER PINEAPPLE HABANERO PULLED CHICKEN

Steps:

• Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well.
• Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours.
• Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro.
• Taste and adjust with additional salt and pepper.
• Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.