I’m pretty sure I could eat some version of tacos every single day and never get tired of them. Even when you just stick to the basics you have a whole lot of options between the different types of tortillas and shells and all the different meats. But these days we can get away with calling so many things tacos even if they stray far from the original and I have to say I kind of love this trend! How do you guys feel about tacos? I’m hoping you love them too because I’m thinking I’m going to be sharing an awful lot of them this summer!
These recipes are also super easy to adapt. So if it’s just a couple people you could easily make half. If you are feeding a crowd for a party you could so easily triple! An impressive meal to share without an impressive amount of work. Whenever I’m entertaining I always try to have as much work done as possible before any guests show up. My slow cooker makes it all possible and fun meals like this make it even better!
If you want to mix things up even more you can mix up the sauces and toppings and salsas and guacs. Let your imagination (or your taste buds!) take over and come up with all sorts of new combos.
- 1½ to 2 pounds boneless skinless chicken breasts
- 1 cup BBQ sauce
- ½ cup seedless raspberry preserves
- 1 - 2 tablespoons adobo sauce (from canned chipotle peppers)
- 2 cups frozen corn kernels
- 1½ tablespoons canola oil
- 2 avocados
- 1 jalapeño pepper
- ¼ cup fresh chopped cilantro
- 2 tablespoons lime juice
- salt and pepper to taste
- Add chicken to slow cooker
- Whisk together BBQ sauce, preserves and adobo sauce
- Pour half over chicken in slow cooker and reserve the other half in an airtight container in the fridge for later
- Cover and cook on low for 6-8 hours or high for 3-4
- Remove chicken and shred with forks
- Add reserved BBQ sauce mixture to taste and toss well to coat
- Discard cooking liquid and return chicken to slow cooker to keep warm until ready for serving, if desired
- Heat canola oil in skillet over medium high heat
- Add frozen corn kernels (carefully, they may spatter) and let cook without stirring for 4-6 minutes or until they start to turn golden brown
- Stir lightly as the corn continues to brown on other sides, another 3-4 minutes
- Remove from heat and let cool to room temperature
- Dice avocado and add to cooled corn
- Seed and finely dice jalapeño and add to mixture along with cilantro and lime juice
- Add salt and pepper to taste
- Salsa can be made a few hours ahead of time and refrigerated in a tightly covered container until ready to serve
I cooked this on high for 3 hours in my 4 quart multi cooker.
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