Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos: Step by Step

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1. Put the chicken in the slow cooker. Mix the salsa with the chili powder, cumin, garlic powder and salt and pour over.

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2. Cover and cook on low for 6 hours, until the chicken is very tender. If your slow cooker runs hot, check at 5 hours.

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3. Lift the chicken onto a board and shred with two forks. Return it to the pot and stir it through the juices.

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4. Warm the tortillas and fill with the chicken, soured cream, lime and coriander.

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Keep an Eye on These

1. Do not add extra liquid; the chicken makes its own.
2. Stir the shredded chicken through the juices to keep it moist.
3. Use thighs for the best texture.
4. Warm the tortillas before filling.

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

On the Table Alongside

Rice · Refried beans · Guacamole · Lime wedges

Storing Leftovers

Keeps in the fridge for up to 4 days in its juices. Freezes for up to 3 months.

Quick Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.