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Easy slow cooker chicken tacos

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 Easy slow cooker chicken tacos

  • 10m prep
    •  
  • 4h 30m cook
    •  
  • 6 servings
    • There's only 10 minutes required to get this family dinner prepped, then you can put the slow cooker to work!

    625 calories per serve

    Allergens: Recipe may contain yeast, sulphites, milk and lactose.

    14 Ingredients

    • 1.25kg Coles RSPCA Approved Chicken Thigh Fillets, trimmed
    • 2 tsp ground cumin
    • 1 tsp smoked paprika
    • 1 tsp ground coriander
    • 375g jar chunky salsa medium
    • 1 small orange, juiced
    • 1 lime, juiced, plus extra, to serve
    • 420g can black beans, rinsed, drained
    • 12 corn tortillas, warmed
    • 1/2 cup Bulla Light Sour Cream, to serve
    • 400g pkt coleslaw mix, dressing reserved for another use
    • 2 avocados, sliced
    • Fresh coriander sprigs, to serve
    • Chilli sauce, to serve (optional)

    4 Method Steps

    • Step 1
      Place chicken in slow cooker. Sprinkle with cumin, paprika and ground coriander. Season. Cover and set aside for 1 hour to marinate.
    • Step 2
      Add the salsa, orange juice and lime juice. Stir to combine. Cover and cook on High for 4 hours or until chicken is very tender.
    • Step 3
      Stir in the black beans. Cover and cook on High for 30 minutes or until warmed through. Turn off the slow cooker. Use 2 forks to coarsely shred chicken. Set aside for 30 minutes to thicken.
    • Step 4
      Top the tortillas with the coleslaw, chicken mixture, avocado, fresh coriander and sour cream. Drizzle with chilli sauce, if using. Serve with extra lime wedges.


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