Skip to content

Slow Cooker Spicy Chicken Tacos

Recipe

Let the slow cooker do all the work with this delicious taco dish.

Serves: 4 people   |   Prep time: 5 minutes   |   Cooking time: 240 minutes

Mexican   |   Main

  

Ingredients

  • 400g Chicken Breasts
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Large White Onion
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves, pressed
  • 2 tsp Smoked Paprika
  • ½ tsp Chilli Powder
  • 1 tsp Harissa
  • 3 tsp Honey
  • 1 Stock Cube, dissolved in 230ml of Water
  • 1 tbsp Tomato Purée
  • 1 pack Mini Wraps

To serve

  • 1 Large Ripe Avocado, diced
  • 2 Large Vine Tomatoes, diced
  • ¼ Iceberg Lettuce, washed and finely sliced
  • 15g Fresh Coriander, chopped
  • Chilli Flakes
  • Lime Wedges
  • Sour Cream
  • 120g Mozzarella

  

Method

  1. Add the garlic, smoked paprika, chilli powder, harissa to the stock along with the honey and the tomato purée.
  2. Slice the onion and peppers and add to the slow cooker along with 1 tablespoon of oil.
  3. Add the chicken, pour over the stock and mix well to coat the chicken.
  4. Cook for 4 hours in a slow cooker on high. Once cooked, pull the chicken with forks to shred.
  5. Take a hot griddle pan and sear the wraps on each side and fold in half. You can pop these in the oven, folded and hung upside down over the racks for a couple of minutes on 180°C if you want them to be crispy.
  6. Fill the wraps with sliced iceberg lettuce. Spoon in the chicken and top with tomato, avocado, mozzarella, fresh coriander, sour cream and lime wedges. Add some chilli flakes for that little extra kick.