Whole30 Slow Cooker Crispy Chicken Tacos
User Reviews
5
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Course
Main Course
Whole30 Slow Cooker Crispy Chicken Tacos
Description
This recipe uses boneless skinless chicken breast or thighs cooked in a slow cooker with a mixture of spices including adobo, cumin, oregano, chili powder, garlic powder, and onion powder, combined with the juice of three limes and water or broth. The chicken absorbs these bright and savory elements over four hours, resulting in meat that is tender enough to pull apart with forks.
After shredding, the chicken is spread on a baking sheet and briefly broiled with some cooking liquid to create crispy edges that contrast nicely with the moist interior. Adding chopped jalapeño during cooking imparts a gentle heat. The combination of slow cooking and broiling produces chicken suitable for tacos with a crisp finish not typical of slow cooker recipes.
Serving these tacos with your favorite toppings and tortillas allows flexible customization. The note about ensuring the adobo seasoning is Whole30-compliant and broiling only at serving time addresses dietary adherence and moisture retention.
Ingredients
- 1 ½ - 2 lbs chicken breast boneless, skinless, or thighs
- 1 teaspoon adobo seasoning see notes
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- ½ teaspoon chili powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 3 lime
- 1 ½ cups water or chicken broth
- 1 jalapeño
Instructions
- Add chicken to the slow cooker.
- In a separate bowl, mix together adobo*, salt, pepper, cumin, garlic powder, onion powder, oregano, and chili powder.
- Add the juice of 3 limes and 1 ½ cups of water or chicken broth to the mixture. Pour this mixture on top of the chicken in the slow cooker.
- Stir everything together to make sure the chicken is coated with the spices on all sides.
- Chop the jalapeño and add it on top of the chicken.
- Cook for 4 hours until chicken is tender and easy to shred. Once the chicken is done cooking, turn your oven to broil.*
- Take the chicken out of the slow cooker and shred. It will be tender enough to pull apart with two forks.
- Next, cover a baking sheet with aluminum foil and spray with nonstick spray or olive oil. Place the chicken on the baking sheet. Spread out into one even layer.
- Pour about ¼ cup of the liquid from the slow cooker on top of the chicken.
- Place the baking sheet in the oven. Let it broil for about 5 minutes until the chicken starts getting crispy. Remove the baking sheet from the oven and pour another ¼ cup of liquid over the chicken and give it a quick toss.
- Then, place the baking sheet back in the broiler for another 3-5 minutes until the chicken is crispy and golden.
- Serve on warm corn tortillas or lettuce leaves for a Whole30 compliant version. Top with pico de gallo or creamy tomatillo avocado salsa.
Notes
- Confirm your adobo seasoning is Whole30-compliant or omit it if not allowed.
- Broil shredded chicken only when ready to serve to avoid drying it out.
User Reviews
Overall Rating
5
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