Slow Cooker Pulled Chicken Tacos

Ingredients

• •1.5 lb boneless skinless chicken breasts
• •2 peppers + 1 tbsp sauce chipotle peppers in adobo sauce, minced
• •1 can (398 ml) canned diced tomatoes
• •4 garlic cloves, minced
• •1 medium yellow onion, diced
• •1.5 tsp ground cumin
• •1 tsp smoked paprika
• •1 tsp chili powder
• •0.5 tsp dried oregano
• •1 tsp salt
• •2 tbsp lime juice
• •12 small flour or corn tortillas
• •0.25 cup fresh cilantro, for serving
• •0.5 cup sour cream, for serving
• •1 cup shredded cabbage, for serving

Directions

1. 1Add diced onion, garlic, diced tomatoes, chipotle peppers with adobo sauce, cumin, smoked paprika, chili powder, oregano, and salt to the slow cooker and stir to combine.
2. 2Nestle the chicken breasts into the sauce, turning to coat both sides.
3. 3Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until chicken is completely tender and cooked through.
4. 4Transfer chicken to a cutting board and shred with two forks.
5. 5Return shredded chicken to the slow cooker, stir in lime juice, and let it soak in the sauce for 10 minutes.
6. 6Warm tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 30 seconds.
7. 7Serve chicken in tortillas topped with shredded cabbage, sour cream, and fresh cilantro.

💡 Chipotle peppers in adobo are available in the Mexican foods aisle at most Sobeys, Loblaws, and Walmart stores. For less heat, use just one pepper and skip the adobo sauce.

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