Best 3 Slow Cooker Cider Braised Chicken Tacos With Apple Jalapeño Salsa Recipes
Indulge in the tantalizing flavors of fall with our Slow Cooker Cider-Braised Chicken Tacos with Apple-Jalapeño Salsa. This mouthwatering dish combines the sweet tanginess of apple cider with the zesty kick of jalapeños, creating a symphony of flavors that will tantalize your taste buds. The tender, succulent chicken, braised to perfection in a slow cooker, melts in your mouth, while the crisp, refreshing apple-jalapeño salsa adds a delightful crunch and a pop of heat. Served on warm tortillas, these tacos are a perfect blend of sweet, savory, and spicy, making them an instant hit at any gathering.
In addition to the main recipe, you'll also find a collection of complementary dishes that perfectly complement the tacos. These include a creamy and tangy avocado crema, a vibrant and flavorful pickled red onion, and a refreshing cucumber-lime margarita. Whether you're hosting a fiesta or simply craving a delicious and easy meal, this comprehensive guide has everything you need to create a memorable dining experience.
SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY
Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt
Provided by Joey Firoben
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
- Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
- Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
- Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
- Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
- Cook the chicken mixture for another 10 minutes so the flavors can marry.
- Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams
SLOW COOKER SALSA VERDE CHICKEN
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 5h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
SLOW COOKER SALSA CHICKEN
This is one of my favorite recipes. Easy to make, healthy, and full of flavor. Just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations as to how to use the finished product, and your family is guaranteed to like each one.
Provided by Carajeanne
Categories World Cuisine Recipes Latin American Mexican
Time 6h20m
Yield 8
Number Of Ingredients 8
Steps:
- Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
- Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
- Shred the chicken with 2 forks and stir with the salsa mixture.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 7.5 g, Cholesterol 58.5 mg, Fat 2.4 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 539.7 mg, Sugar 2.7 g
Tips:
- To save time, use pre-shredded chicken or rotisserie chicken.
- Feel free to adjust the amount of chili powder, cumin, and paprika to your taste.
- If you don't have apple cider, you can substitute it with chicken broth or water.
- Be sure to cook the chicken on low for at least 6-8 hours, or until it is fall-off-the-bone tender.
- For a spicier salsa, add more jalapeño peppers.
- Garnish the tacos with your favorite toppings, such as shredded cabbage, diced tomatoes, sour cream, or guacamole.
Conclusion:
This slow-cooker cider-braised chicken tacos with apple-jalapeño salsa is a delicious and easy weeknight meal. The chicken is cooked to perfection in the slow cooker, and the salsa is the perfect complement to the tacos. This recipe is sure to be a hit with your family and friends.
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