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.
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
- 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
- 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
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.
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.
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.
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.
Make tacos: use tongs to portion shredded chicken into warm tortillas. Drizzle avocado-cilantro sauce over and top with additional toppings of choice