Slow Cooker 1 2 3 Tacos Recipes

SLOW-COOKER 1-2-3 TACOS

Steps:

• Spray 3-quart slow cooker with cooking spray. Place stew meat and fajita veggies in slow cooker. Sprinkle with taco seasoning.
• Pour water over the meat and stir gently to mix all ingredients together. Cover tightly and cook on High heat setting 4 to 6 hours.
• Spoon meat into flour tortillas. Top with your favorite toppings.

SLOW-COOKER PORK TACOS

Steps:

• Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
• Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
• Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
• Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

SLOW COOKER CORNED BEEF TACOS

Steps:

• Spray your slow cooker with nonstick cooking spray. Add corned beef and Guinness beer. Cook on low for 8 to 10 hours, until meat is very tender. Remove corned beef from slow cooker and remove visible fat. Slice or shred meat.
• Top tortillas with corned beef, avocado, red cabbage, shredded cheddar, and Guinness cream sauce. Garnish with chopped cilantro/parsley and a squeeze of lime.
• FOR THE GUINNESS CREAM SAUCE.
• Heat Guinness over medium heat in a small saucepan and let simmer until reduced to 1/4 - 1/3 cup. Cool completely.
• Combine reduced Guinness, sour cream, 1 teaspoon honey, and season with Kosher salt and pepper. Taste and add another teaspoon of honey if desired.

SLOW COOKER SHREDDED CHICKEN TACOS

Steps:

• Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
• Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
• Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!

3 INGREDIENT SLOW COOKER CHICKEN TACOS

Steps:

• Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning.
• Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
• When chicken is done cooking, it will shred easily when stirred with a fork.
• Place the chicken on crunchy taco shells or flour tortillas.
• Top with guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love.

EASY SLOW COOKER CHICKEN TACOS

Steps:

• Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
• Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
• Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.