Slow Cooker Adobe Shredded Chicken Tacos

Overhead view of 2 Slow Cooker Adobe Shredded Chicken soft Tacos in flour tortillas on a white dinner plate with a half of a lime on the left of the taco, and a small glass bowl of red salsa on the other side of the tacos. Tortilla chips on the left,, with tomatoes above that and cilantro to the right of that.

Slow Cooker Adobe Shredded Chicken Tacos

Tender shredded chicken breast, slow cooked in a crock pot, and covered in Mexican flavors, including Adobo seasoning, chili powder and garlic powder, and onion powder.

Course Main Dishes

Cuisine American, Mexican, Tex-Mex

Keyword Slow Cooker Adobo Chicken Tacos, Slow Cooker Shredded Chicken Tacos

Prep Time 20

Cook Time 8

Total Time 8 20

Servings

Calories 118kcal

Author Michele @ Flavor Mosaic

Equipment

1 Food Processor
1 slow cooker

Ingredients

1 tablespoon olive oil
3 small bell peppers sliced
1 large sweet onion thinly sliced
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds boneless skinless chicken breast
2 cubes tomato bouillon with chicken flavor
1/2 teaspoon adobo all-purpose seasoning
1/2 teaspoon ground cumin
15 ounce can low-sodium chicken broth

Instructions

Place a large skillet over medium heat. Add the olive oil; once hot, add the peppers, onion, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper. Stir to combine
1 tablespoon olive oil, 3 small bell peppers, 1 large sweet onion, 1-1/2 teaspoons garlic powder, 1-1/2 teaspoons onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Cook until the vegetables are softened, stirring occasionally, about 8 minutes. Take off the heat.
Spray an 8-quart slow cooker with cooking spray. Place the chicken into the bottom of the pot.
2 pounds boneless skinless chicken breast
Crumble the bouillon and sprinkle it over the chicken. Sprinkle the remaining garlic powder and onion powder on top. Add the adobo and cumin.
2 cubes tomato bouillon with chicken flavor, 1/2 teaspoon adobo all-purpose seasoning, 1/2 teaspoon ground cumin
Pour the chicken broth around the chicken, then add the peppers and onions.
15 ounce can low-sodium chicken broth
Place the lid on and cook for 6-8 hours on low or 2-4 hours on high.
Shred the chicken in the pot and mix everything together. Serve in tacos, or however you wish.

Notes

Extremely flavorful, this makes an excellent chicken taco but is great in other recipes like enchiladas or quesadillas.
Make sure to use low-sodium chicken broth or stock so the end result isn’t too salty.
Substitute boneless skinless chicken thighs or chicken tenderloins.
If you can’t find the tomato chicken bouillon, you can use plain chicken.
If you can’t find the adobo seasoning, you can add a more garlic powder in it's place or leave it out.
Reheat in the slow cooker, skillet, or microwave.
Keep in the fridge for up to 3 days, freeze for up to 3 months.

Nutrition