Slow Cooker Chicken Tacos - Rockin robin

Slow cooker chicken tacos are easy and delicious. It's a great way to celebrate cinco de mayo. Visit my website: ****** My Free Newsletter: ****** Connect with me on FACEBOOK yet? ****** TWITTER: ****** Pinterest: ****** Google : ****** Instagram: ****** COOKING TOOLS: Tortilla Warmer ****** Global 8 inch Chef Knife ****** Squeeze Bottles ****** Learn how to make my taco seasoning: ****** How to Make Enchilada Sauce: ****** How To Make A Quesadilla: ****** Pico de Gallo Recipe: ****** This slow cooker crockpot recipe is so versatile you can use it to make enchiladas, burritos, tacos, nachos, quesadillas you name it. It makes a great dish to celebrate Cinco De Mayo as you can set up an easy self serve taco bar. Your dinner guests can serve themselves and top their tacos with guacamole, cheese, sour cream, lettuce, jalapenos salsa, pico de gallo, olives, Spanish rice, refried beans, hot sauce, and you name it. Try it and let me know how you like it. Crockpot Mexican Shredded Chicken Tacos Ingredients: 3lbs. Chicken thighs, boneless skinless 1 yellow onion, minced 3 Tbsp Rockin Robin’s Taco Seasoning 1 ½ cups chicken broth 1 pasilla pepper, roasted (blackened) peeled and chopped 1 bunch of fresh parsley, chopped, ¼ cup 1 bunch of fresh cilantro, chopped, ¼ cup 3 cloves garlic, minced 1 lime, juiced 1 chipotle pepper in adobo sauce Taco size flour tortillas Garnishes: Pico de Gallo salsa Sliced avocado or guacamole Shredded mild cheddar cheese Sour cream Directions: We will start with charring our pasilla pepper. Using tongs, lay the pepper over a medium high to high gas flame on your stove. Turn the pepper over as it blackens so that the entire pepper turns black. Takes about 10 minutes. Once it’s all black, place the pepper into a bowl and cover it it with plastic wrap so it can steam for 10 minutes. Place the onion and chicken into the crockpot. Add the taco seasoning to the chicken broth and stir to combine well. Pour this over the chicken and add the garlic, chipotle peppers with adobo sauce, the cilantro, parsley and the juice from one lime. After the pasilla pepper is done steaming, use paper towels to remove the blackened skin from the pepper. Don’t be tempted to rinse the pepper under water. Just rub most of the black stuff off. Leaving a little is absolutely fine and adds to the flavor. Chop the pepper fairly fine and add it to the crockpot. Stir everything together, put the lid on and cook either on low for 4 ½ hours or high for 8 hours. Once it’s done, shred the chicken with two forks and give it a taste. You may need to add some salt. Remember, we didn’t add any salt. The taco seasoning has salt in it but you still may want to add more. Now is the time to taste it. Now you are ready to serve. Heat up some taco-size flour tortillas in a tortilla warmer and fill one with a layer of drained chicken, some pico de gallo, a slice of avocado, a sprinkle of cheese and finish it off with a drizzle of sour cream. Enjoy! Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: ****** Music: www.bensound.com" Song "Brazil Samba" Music: ******

Hola everybody! Hey, it's almost Cinco de Mayo. Can you tell I'm getting ready? So, today's recipe we are making Mexican shredded chicken in a crock pot. It's super easy to do, it's super delicious, and extremely versatile. You can use it for tacos, which is what we are going to do today. Or, you can use it in enchiladas, by making my enchilada sauce. I will put a link for you in the description. You could use it in quesadillas. Delicious. And nachos. So, so versatile guys, you're going to love it. So I'm Rockin Robin, and I'm going to show you how to do it, right after this. All right guys, let's go over our ingredients. I have some boneless, skinless chicken thighs here. I like to use chicken thighs as opposed to chicken ***. It's just more tender, juicy, and it doesn't dry out. I've got my taco seasoning here. I highly recommend you try that. I will leave a link in the description for you. You can control the salt and any of the seasonings if you prefer. I've got some minced, fresh garlic. Even though my taco seasoning has some garlic powder in it, I like to add a little extra garlic because I love that garlic. All right, we will need some chipotle peppers in adobo sauce. Use as much of this as you'd like. It's hot guys, so I just use a little bit, but I love that smoky flavor. I have some fresh cilantro and parsley that I am going to use both of, there. Here I have some very finely diced onion, yellow onion here. I have some chicken broth, a pasilla pepper, which we are going to roast and char up on the stove. I will show you that in a minute. And some lime. So the only thing we have to prepare for this is to char up our pasilla pepper. So, what you want to do is turn on your stove, medium-high heat, and place your pepper directly over the flame. Use some tongs so that you don't burn yourself, and you're just going to let that pepper blacken. You're just going to rotate it over and over until the whole thing is completely black. Then, once it's all black, then you're going to just place it into a bowl, cover it with some Saran Wrap, and let it sit for about 10 minutes. While our pepper is steaming, we can go ahead and load up our crock pot. So I am going to start off with the onions. I am going to toss those in the bottom. Next goes the chicken. Now to the chicken broth, I am going to add my taco seasoning to it so that it can really get mixed in and it will really blend in really well. Then we are going to pour that right over the chicken. In goes the minced garlic, the chipotle with adobo sauce. I'm just going to drop that in. And I am going to chop up a little bit of that cilantro and parsley to toss in. I'm going to squeeze in the juice of one lime. The last thing we have to do is take our pepper and just peel off the outer coating here, so it just rubs right off. And you don't want to rinse this under some water because you will just rinse all the good flavor right out of it. Then you can just chop it up and place it into your crock pot. Now, I like to take a spoon and stir everything up so that everything gets mixed in. Now I am just letting this cook on high for 4 to 4-1/2 hours. The longer the better right? Or you could cook it on low for 8 hours. All right guys, I want you to have a look at our chicken. I guess that it has been about 4-1/2 hours. Looks delicious, doesn't it? So I am just going to shred it up right here in the pot, break up the pieces. They just fall apart, guys. It is so tender. All right guys, I am ready to put our tacos together. Our chicken looks fantastic. I have my condiments out. I am using today, avocado, sour cream, some pico de gallo, and some cheddar cheese. So let's do this. Now I've got my tortilla oven here. If you have seen my videos, you know how much I really like these things. They work so good. So I got a little flour tortilla here. And I am going to add my chicken, and let's do that pico de gallo, a little sprinkle of that on top, and a slice of avocado, sprinkle the cheese. And we will finish it off with a little drizzle of sour cream. And there you have it, guys. This is, like I said, a very versatile recipe. You can use it for tacos, enchiladas, nachos, quesadillas, you name it. So I hope you guys enjoy this. I really enjoyed making this for you. And if you know anybody who might enjoy a good Cinco de Mayo recipe, please share it with them. And if you haven't subscribed yet, go ahead and click that button right up there and you will be notified every week when a new video comes out. So thanks again for watching, we will see you next time. Happy Cinco de Mayo, everybody!