Chicken Tacos - the Tahiti Way

READY IN: 5hrs 5mins
Recipe by Ms B.

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."

Top Review by CulinaryExplorer

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!

Ingredients Nutrition


  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.

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