Chicken Tacos - the Tahiti Way |
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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 12 |
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I have adopted this recipe after the dramatic departure of a past member. I have prepared these tacos in the past and liked the balance of flavors. On occasion, I have added partial jars of green salsa that were floating around in the fridge for an additional boost of flavor. The previous intro for this recipe read... This was inspired by a recipe of Theresa Baker, her shredded chicken tacos, but I took a different spin on it that I was very pleased with, thanks for the inspiration Theresa! I made at least 10 tacos with this and had more meat and tortillas left. Ingredients:
6 boneless skinless chicken breasts |
1 (16 ounce) jar pepperoncini peppers |
1/2 large onion |
1 bunch cilantro |
2 garlic cloves |
black pepper |
10 corn tortillas |
onion, chopped |
cilantro, chopped |
sour cream (optional) |
1 lime, juice of |
Directions:
1. Slice onion.
2. Chop cilantro.
3. Dice garlic.
4. Combine everything including the ENTIRE jar of peppers, juice and all, but the tortillas into a slow cooker.
5. Cook on low 5 hours.
6. Shred chicken with 2 forks.
7. Mix well with everything in the pot.
8. Keep warm.
9. Heat tortillas till soft.
10. Serve warm.
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