Recipe courtesy of La Victoria
Mango Habanero Slow Cooker Chicken Tacos
- Yield: 4 servings
- Total: 4 hr 15 min
- Prep: 15 min
- Cook: 4 hr
Ingredients
1 (16-ounce) jar LA VICTORIA® Mango Habanero Salsa
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn kernels, rinsed and drained
1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
4 clove garlic, peeled
1 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground pepper
4 boneless, skinless chicken breasts
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LA VICTORIA¿ Flour Tortillas
Shredded cabbage or lettuce
Sliced avocado
Lime wedges
Sour cream
Shredded cheese
Directions
- In slow cooker, combine LA VICTORIA® Mango Habanero Salsa, black beans, corn kernels, LA VICTORIA® Fire Roasted Diced Green Chiles, garlic cloves, cumin, salt and pepper. Stir to combine. Add chicken breasts to slow cooker and toss with sauce. Cover and cook on high for 4 hours or until chicken shreds easily with fork. Remove chicken breasts from slow cooker and shred meat using two forks. Using strainer or slotted spoon, drain sauce from slow cooker, reserving thick salsa, black bean and corn mixture. Discard liquid. Add strained cooking sauce to shredded chicken and toss to coat. Warm tortillas and set out toppings. Serve chicken, with sauce and let everyone assemble his or her own tacos.