Ingredients
1.5 pounds boneless skinless chicken thighs
1/2 cup coconut oil
1 teaspoon salt
3 cloves garlic, minced
1 large onion, diced
1/2 cup fresh cilantro, chopped
2 limes (juice and zest of both limes)
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper (optional)
8 taco-style tortillas (warm for serving)
Instructions
Pat chicken thighs dry and season lightly with salt
Heat coconut oil in a skillet; brown chicken thighs in batches on both sides
Transfer to a 6-quart slow cooker
Add garlic, onion, ground cumin, and salt to the skillet (used for browning). Cook 3-4 minutes
Deglaze skillet with 1/2 cup water or low-sodium broth; pour into the slow cooker
Cook on LOW for 4 hours or HIGH for 2 hours
Shred chicken and stir in lime juice, lime zest, and chopped cilantro
Warm tortillas in a skillet or microwave
Fill tortillas with shredded chicken and assemble into tacos
Notes
Chickens thighs brown better when chilled beforehand
Add lime juice and cilantro after cooking for optimal freshness
Use tortillas of your choice (corn, flour, gluten-free)
For more flavor, deglaze skillet with a splash of non-alcoholic juice and add to the slow cooker
Leftovers reheat well and improve in flavor overnight
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Mexican-inspired
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 2g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg