Slow-Cooker Chicken Tacos Recipe

6
porciones

Fuente de la receta Eat Right

These tacos are bursting with bold flavors. Remove the seeds and membrane of the jalapeño if your family prefers a milder flavor, or just omit the jalapeño. Queso fresco is a mild, crumbly Mexican cheese that can be found in many major supermarkets. If you can't find it, feta is a good substitute.

Ingredientes

• 2 teaspoons ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 pounds boneless, skinless chicken thighs (about 12 thighs)
• 1 ½ tablespoons canola oil, divided
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, peeled and chopped
• 1 medium jalapeño, sliced into thin rings (optional)
• 4 cloves garlic, minced
• 2 ½ cups salsa verde (green tomatillo salsa), divided
• ½ cup fat-free, reduced-sodium chicken broth
• 24 (6-inch) corn tortillas
• ½ cup crumbled queso fresco cheese
• ¼ cup fresh cilantro leaves
• 2 limes, cut into wedges (optional)

Preparación

1. In a small bowl, combine cumin, salt and pepper. Rub mixture evenly over chicken thighs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 minutes per side or until browned. Transfer to a 5-or 6-quart slow cooker. Repeat procedure with remaining chicken.
2. Heat remaining ½ tablespoon oil in pan over medium heat. Add onion, celery, carrot, jalapeño and garlic; cook, stirring frequently, 5 to 7 minutes or until vegetables are tender and begin to brown. Transfer to slow cooker. Add 2 cups salsa and broth. Cover and cook on low 4 to 6 hours or until chicken shreds easily with a fork.
3. Remove chicken to a large bowl using a slotted spoon; shred with 2 forks.
4. Warm tortillas according to package instructions. Fill each tortilla with about ¼ cup chicken mixture, 1 teaspoon cheese, 1 teaspoon salsa and ½ teaspoon cilantro. Serve with lime wedges if desired.

Información Nutricional por porción (2 tacos)

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