Slow Cooker Quail Tacos Recipes

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!

SLOW COOKER QUAIL TACOS

Steps:

• Prepare the quail. This will depend on how you receive the quail (whether it has skin and/or wings). I like to cook quail for this recipe without the skin, neck or wings. To remove the wings, snip with scissors right at the joint and discard. You may also choose to go ahead and remove the wishbone and rib bones, but I wait until after cooking to do so. You can leave the legs on or detach them from the body.
• Place prepared quail in the slow cooker.
• Combine all spices and chicken stock and pour over quail.
• Cook on low heat for about 4 hours.
• Remove quail and liquid from slow cooker, reserving liquid, and place quail on a plate. Once they are cool enough to handle, pull meat from the bones, taking caution with the small legs bones so that you don't crumble them in with the meat. Discard bones.
• Return shredded quail meat to the slow cooker with just enough liquid to keep it moist. Keep warm until ready to serve.
• Serve quail with warm corn tortillas, diced onion, cilantro, cotija or queso fresco, sliced avocado and your favorite salsa.