Slow Cooker Chicken Tacos



For the Slow Cooker Sweet and Spicy Slow Cooker Chicken:


2 lbs (4-5 check) Chicken Breasts, trimmed of fat


1 glass warm water


¼ glass white vinegar


2 Tbsp lemon juice


2 Tbsp worcestershire sauce


4 Tbsp softened margarine


⅓ glass ketchup


⅓ glass darker sugar, softly stuffed


2 tsp dry mustard


2 tsp salt


2 tsp bean stew powder


Garnishes/Taco embellishments:


Little flour tortillas (About 10-12)


Lettuce, slashed


Tomatoes, diced


Cheddar, destroyed


Guacamole (click for yummy formula)




Harsh Cream


Hot sauce, for example, Tabasco




Step by step instructions to Make the BEST Slow Cooker Chicken Tacos:


Whisk together the majority of the marinade fixings: 1 glass water, ⅓ container ketchup, ¼ container vinegar, 2 Tbsp lemon juice, 2 Tbsp Worcestershire sauce, 4 Tbsp liquefied margarine, ⅓ glass dark colored sugar, 2 tsp dry mustard, 2 tsp salt, 2 tsp bean stew powder.


Add chicken to the moderate cooker and pour marinade over the top. Turn two or three times to coat in sauce. Set moderate cooker on high for 4 hours or low for 6 hours at that point keep warm until prepared to serve.


The chicken will be unimaginably delicate and simple to shred. Pull chicken with two forks and let it sit in moderate cooker juices until prepared to serve.


Gathering Tips and Instructions:


To gather tacos: dice, mesh and cleave the majority of your fixings (see fixings list above).


Warm up your tortillas by setting a 5 or 6 a period between two gently moist paper towels and microwaving for 30 seconds.


Include the chicken to start with, at that point stack them up with whatever remains of the fixings. We adore a shower of Tabasco hot sauce on top.


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