Slow Cooker Jerk Chicken Tacos with Caribbean Salsa

July 17, 2017

After getting back from one of the BEST weekends of my life at Coach Summit in New Orleans, I am still have a little bit of the Louisiana south in me. This is an AMAZING crockpot recipe to cure already missing an AMAZING city!

 

Slow Cooker Jerk Chicken Tacos with Caribbean Salsa

 


~Ingredients~
FOR CHICKEN:
3 cloves garlic, minced
2 Tbsp. prepared Jerk seasoning
kosher salt
1½ lbs. boneless, skinless chicken breasts
1 Tbsp. fresh lime juice
¼ cup orange juice

FOR SALSA:
1 large mango, peeled, pitted and diced into ½-inch pieces
1 medium avocado, diced into ½ inch pieces
1 Tbsp. diced red onion
1 Tbsp. fresh chopped cilantro
1½ Tbsp. fresh lime juice
⅛ tsp. kosher salt
pepper, to taste
12 thin, yellow corn tortillas
extra chopped cilantro, for garnish

~Instructions~
FOR CHICKEN:
Combine the minced garlic, jerk seasoning and ¼ tsp. salt in a small bowl. Rub the mixture all over the chicken breasts, and place them in a 4-quart slow cooker.
Combine the orange and lime juices, and pour them over the chicken. Put the lid on the slow cooker and cook on HIGH for 2 hours.

FOR SALSA: In a medium bowl, combine the diced mango, avocado, red onion, cilantro, salt and pepper to taste. Cover and refrigerate until ready to serve.

BEFORE SERVING:
Remove the chicken from the slow cooker and shred with two forks. Discard all but ½ cup of the cooking liquid and return the chicken to the slow cooker. Toss with the ½ cup of juices to moisten the chicken. Season with salt and pepper, to taste.
In a medium skillet over medium-high heat, warm the corn tortillas on both sides, about 30 seconds total for each tortilla.
Serve the shredded chicken in the warmed tortillas, and spoon the salsa over the top along with extra cilantro, if desired.
ENJOY!

Author: Adapted from Skinnytaste
Recipe type: Slow Cooker
Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins
Serves: 4
Containers: 1 red, 1/4 purple, 1/4 blue, 1 yellow (21 Day Fix)

 

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