Chicken Tacos - the Tahiti Way
- Ready In:
- 5hrs 5mins
- Ingredients:
- 11
- Yields:
-
10 tacos
ingredients
- 6 boneless skinless chicken breasts
- 1 (16 ounce) jar pepperoncini peppers
- 1⁄2 large onion
- 1 bunch cilantro
- 2 garlic cloves
- black pepper
- 10 corn tortillas
-
Toppings
- onion, chopped
- cilantro, chopped
- sour cream (optional)
- 1 lime, juice of
directions
- Slice onion.
- Chop cilantro.
- Dice garlic.
- Combine everything including the ENTIRE jar of peppers, juice and all, but the tortillas into a slow cooker.
- Cook on low 5 hours.
- Shred chicken with 2 forks.
- Mix well with everything in the pot.
- Keep warm.
- Heat tortillas till soft.
- Serve warm.
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Reviews
-
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!
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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!
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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.
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Tweaks
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I loved this recipe because it was so tasty, but also because it was so darn easy to throw together. The only thing I changed was to use soft flour tortillas in place of the corn, and that was just a personal preference. I offered tomato, onion, cheese, and lettuce on the side. Then served these with some ice cold beers and a side of beans and it was a definate hit.
RECIPE SUBMITTED BY
Ms B.
United States