Slow cookers are beautiful because raw ingredients go in and a few hours later a flavorful meal is finished. My slow cooker savory chicken tacos are super easy to make and delectably flavorful!
The modern slow cooker cooking apparatus was invented by Irving Nachumsohn. On January 23, 1940 he received the patent for his invention that would eventually become the Crock-Pot. According to his daughter Lenore, Nachumsohn invented the slow cooker to cook cholent, a traditional Jewish stew eaten by Eastern European Jewish people on the Sabbath. On the Sabbath people were forbidden from cooking, thus people would bring pots of stew to a nearby bakery the day before and the stew would cook in the residual heat from the ovens.
Nachumsohn’s slow cooker went to market during the 1950s. By 1945, World War II had cast a dreadful shadow on Americans with German names, which prompted Nachumsohn to shorten his surname to Naxon. Which was why his first slow cooker was called the Naxon Beanery, and his company was called Naxon Utilities Corporation. At Naxon Utilities Corporation Nachumsohn continued work on his inventions.
Nachumsohn retired in 1970 and he sold his company to Kansas City’s Rival Manufacturing. In 1971, Rival revealed its rebranded version of the Naxon Beanery at Chicago’s National Housewares Show. The appliance was called the Crock Pot. It’s appearance was revamped and it came with a booklet of professional-tested recipes. It was a huge success.
I got my first slow cooker when I was at university. Most university students I knew liked it because inexpensive ingredients could be slow cooked to taste delectable. I loved how simple it was to cook food in it. All I had to do was prep ingredients, throw them in the pot, cover up the lid, give it a few hours and meals were hot and ready. One of my favorite things to cook back then were pulled chicken tacos. My roommates and I would prep all the toppings and tortillas, while the chicken was cooking. Then we would surround the hot pot and serve heaping helpings of pulled chicken to our plates. Taco Nights were a wonderful way to bond and be together. Use my recipe for your next Taco Night and you will not be disappointed! Please enjoy!
Savory Slow Cooker Chicken Tacos
Yields 4 servings
Specialty Tool: Slow Cooker
Prep Time: 15 minutes
Cook Time: 3 to 5 hours
Beer Pairing Suggestion: Lager
Wine Pairing Suggestion: Sauvignon Blanc
1 1/2 pound skinless boneless chicken thighs
2 teaspoons ground cumin
2 cloves garlic, minced
dash of red pepper flakes
1/2 teaspoon kosher salt
1/2 yellow onion, sliced
1/4 cup tomatillo salsa
1/2 cup orange juice
1 cup chicken broth
1 habanero pepper (optional)
salt and black pepper to taste
To serve: tortillas, cilantro, lime wedges, avocado
Place the onions in the slow cooker.
Lay the chicken thighs on the bed of onions.
Season the chicken with cumin, garlic, red pepper flakes, and kosher salt.
Pour tomatillo salsa, orange juice, and chicken broth over the chicken.
Add the habanero pepper.
Cover with the lid.
Cook the chicken for 5 hours on the low setting or 3 hours on the high setting.
When the time is up open the lid and remove the habanero.
Then using two forks, shred the chicken.
Stir chicken with the liquids to meld the flavors together.
Taste and season with more salt and pepper if needed.
Place chicken warm corn or flour tortillas. Warm tortillas on dry skillet or in the microwave under a wet paper towel.
Serve hot with tortillas, cilantro, lime wedges, and avocado.
This chicken is very versatile! Use the chicken as a topping for rice and bean bowls, as the protein in chilaquiles, or on nachos.
Want more taco recipes? Try my recipe for Baja fish tacos.
Feel free to use chicken breasts instead of chicken thighs in this recipe.
If tomatillo salsa is not available feel free to use tomato based salsa.
DID YOU MAKE THIS DISH?
Tag @culinary_cupcake when you upload your photo on Instagram and hashtag #culinary_cupcake