Chicken Tacos - the Tahiti Way

Total Time
5hrs 5mins
Prep 5 mins
Cook 5 hrs

I have adopted this recipe after the dramatic departure of a past member. I have prepared these tacos in the past and liked the balance of flavors. On occasion, I have added partial jars of green salsa that were floating around in the fridge for an additional boost of flavor. The previous intro for this recipe read..."This was inspired by a recipe of Theresa Baker, her shredded chicken tacos, but I took a different spin on it that I was very pleased with, thanks for the inspiration Theresa! I made at least 10 tacos with this and had more meat and tortillas left."


  1. Slice onion.
  2. Chop cilantro.
  3. Dice garlic.
  4. Combine everything including the ENTIRE jar of peppers, juice and all, but the tortillas into a slow cooker.
  5. Cook on low 5 hours.
  6. Shred chicken with 2 forks.
  7. Mix well with everything in the pot.
  8. Keep warm.
  9. Heat tortillas till soft.
  10. Serve warm.
Most Helpful

We thought these had a great flavor, and I especially loved the lime juice. However the corn tortillas were very frustrating and took away from the 5 stars it might have been. I think it would not only be easier, but I think maybe tastier in a flour tortilla. I also added a little monteray jack cheese in the toppings. It sure smelled great the 5 hours it was cooking!

CulinaryExplorer January 28, 2008

This smelled wonderful and had a great flavor. And the meat does just fall apart. I halved this since its just me at my house. The first time I made it, I just wrapped the meat in tortillas (I used flour - that's all I had on hand) and didn't add any toppings. The second time I added tomato, salsa and lettuce, and I definitely recommend adding toppings. Tonight I had some of the meat over lettuce as a salad with tomatoes and salsa and it was wonderful like that!

TexasHurricane August 17, 2007

So easy. The chicken was so tender that it just fell apart. Don't worry about the cilantro- it seems like a lot but it basically "disappears" into the dish after 5 hours, you can hardly see or taste it, the flavors just blend into the chicken which is super moist. Next time I'll use pre-sliced pepperoncinis so that I don't have to worry about picking the stems out. The peppers were pretty mushy anyways, we pushed them aside and ate the chicken, but they did give it a nice flavor! Lots of leftovers from this, can easily make enchiladas or quesadillas the next day.

BerrySweet May 17, 2007