Slow Cooker Chicken Tacos with Avocado Cilantro Lime Sauce
Simple, perfect chicken tacos topped with an easy and flavorful avocado-cilantro sauce. Awesome for a weeknight dinner or for a crowd. This sauce is awesome so I always double it and use it throughout the week to top my salads, eggs or drizzle on top of other tex-mex dishes.
Ingredients
Chicken Taco Meat
- 2 lbs boneless skinless chicken breasts
- 2 cups of salsa ( I use a mild salsa)
- 2 tablespoons taco seasoning
- 2 Tbsp. lime juice
Avocado-Cilantro Sauce
- 1 avocado peeled and seeded
- 1/2 cup cilantro leaves
- 2 tsp. minced garlic
- 1/4 tsp. cayenne pepper
- 1/4 cup lime juice
- 1/4 cup water
- 1 tsp. salt to taste
Toppings
- 8 tortillas flour or corn
- shredded cheddar cheese or queso fresco crumbled
- red onion diced
- fresh cilantro chopped
- avocado sliced or diced
- shredded lettuce
- diced tomatoes
- sliced black olives
- thinly sliced radishes
- lime wedges
Directions:
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In a slow cooker, combine all the taco meat ingredients and stir. Don’t add water. Cover. Cook on low for 5 to 6 hours, or cook on high for 3-3 1/2 hours.
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Shred the chicken breasts with a hand mixer or with two forks. Return the shredded chicken to the slow cooker if you removed and stir to combine and keep warm.
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Make the avocado-cilantro sauce: combine all ingredients in a food processor or blender and process until very smooth with additional salt to taste. Note: you can add more or less water/ lime juice to make it the consistency that you desire.
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Heat tortillas. By microwave: wrap all tortillas in a couple of very lightly damp paper towels and microwave about 20 seconds or until warm. By oven: Heat the oven to 375 and cover the tortillas in foil. Place wrapped tortillas in the oven for 10 minutes or until warmed throughout. Keep covered to keep warm.
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Make tacos: use tongs to portion shredded chicken into warm tortillas. Drizzle avocado-cilantro sauce over and top with additional toppings of choice