
# Slow Cooker Chicken Tacos Recipe

These **slow cooker chicken tacos** are a game-changer for busy families! With just 5 minutes of prep time, you'll have tender, juicy, perfectly seasoned chicken that shreds effortlessly. Perfect for taco Tuesday or any day of the week!

## Ingredients

### For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) taco seasoning
- 1 can (14.5 oz) diced tomatoes, drained
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste

### For Serving:
- 12-16 small flour or corn tortillas
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1 cup lettuce, shredded
- 2 tomatoes, diced
- 1/2 red onion, finely diced
- 1 avocado, sliced
- Sour cream
- Fresh cilantro, chopped
- Lime wedges

## Instructions

### Step 1: Prep the Slow Cooker
1. Lightly grease your slow cooker with cooking spray.
2. Place chicken breasts or thighs in the bottom of the slow cooker.
3. Sprinkle taco seasoning evenly over the chicken.

### Step 2: Add Vegetables and Seasonings
1. Add diced tomatoes, onion, bell pepper, and minced garlic to the slow cooker.
2. Pour chicken broth and lime juice over everything.
3. Sprinkle with cumin, paprika, salt, and pepper.
4. Give everything a gentle stir to combine.

### Step 3: Cook Low and Slow
1. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
2. Chicken is done when it easily shreds with a fork and reaches internal temperature of 165°F.

### Step 4: Shred and Season
1. Remove chicken from slow cooker and shred using two forks.
2. Return shredded chicken to the slow cooker and mix with the cooking juices.
3. Taste and adjust seasoning if needed.
4. Keep warm until ready to serve.

### Step 5: Assemble Tacos
1. Warm tortillas in microwave, oven, or dry skillet.
2. Fill each tortilla with shredded chicken.
3. Top with your favorite taco fixings.
4. Serve immediately with lime wedges.

## Serving Suggestions

**Classic Toppings:**
- Shredded lettuce
- Diced tomatoes
- Shredded cheese
- Sour cream
- Fresh cilantro

**Gourmet Additions:**
- Pickled jalapeños
- Pico de gallo
- Guacamole
- Crumbled queso fresco
- Sliced radishes
- Hot sauce

## Pro Tips

> **Time-Saving Tip:** Prep all ingredients the night before and store in the refrigerator. In the morning, just dump everything in the slow cooker!

- **Chicken Choice:** Thighs stay more tender than breasts, but both work great
- **Don't Overcook:** Check chicken at minimum cooking time to prevent drying out
- **Extra Flavor:** Add a chipotle pepper in adobo sauce for smoky heat
- **Meal Prep:** Shredded chicken keeps in the fridge for 4 days and freezes for 3 months

## Variations

**Southwest Style:** Add corn, black beans, and jalapeños to the slow cooker

**Hawaiian Twist:** Add pineapple chunks in the last hour of cooking

**Spicy Version:** Include diced jalapeños and cayenne pepper with the seasonings

## Storage & Reheating

- **Refrigerator:** Store leftovers for up to 4 days
- **Freezer:** Freeze portions for up to 3 months
- **Reheating:** Microwave or reheat on stovetop with a splash of broth

## Other Uses for This Chicken

This versatile shredded chicken is perfect for:
- **Burrito bowls** over rice with beans
- **Quesadillas** with cheese
- **Salad topping** for a protein boost
- **Nachos** with all the fixings
- **Chicken and rice** for a simple dinner

These slow cooker chicken tacos are proof that delicious, homemade meals don't have to be complicated. Set it in the morning and come home to the amazing aroma of perfectly seasoned chicken ready for taco night! 

Set it and forget it! These tender, flavorful slow cooker chicken tacos are perfect for busy weeknights. Just 5 minutes of prep time!

Slow Cooker Chicken Tacos Recipe


# Easy Butter Chicken Recipe

This **easy butter chicken recipe** delivers all the rich, creamy flavors you love from your favorite Indian restaurant, but made right in your own kitchen! The tender, juicy chicken is simmered in a luscious tomato-cream sauce that's perfectly spiced and incredibly satisfying.

## Ingredients

### For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tsp minced fresh ginger
- 4 cloves garlic, minced
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 2 tbsp vegetable oil

### For the Sauce:
- 2 tbsp butter
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 2 tbsp tomato paste
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish

## Instructions

### Step 1: Marinate the Chicken
1. In a large bowl, combine yogurt, ginger, garlic, garam masala, cumin, coriander, turmeric, cayenne, and salt.
2. Add chicken pieces and mix well to coat evenly.
3. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

### Step 2: Cook the Chicken
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Remove chicken from marinade and cook in batches until golden brown and cooked through, about 6-8 minutes per batch.
3. Transfer chicken to a plate and set aside.

### Step 3: Make the Sauce
1. In the same skillet, melt butter over medium heat.
2. Add diced onion and cook until softened and golden, about 5-6 minutes.
3. Add garlic and ginger, cooking for another minute until fragrant.
4. Stir in garam masala, cumin, coriander, and paprika. Cook for 30 seconds.
5. Add tomato paste and cook for 1 minute, stirring constantly.
6. Pour in crushed tomatoes and bring to a simmer.
7. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

### Step 4: Finish and Serve
1. Stir in heavy cream and sugar.
2. Return chicken to the skillet and simmer for 5 minutes until heated through.
3. Taste and adjust seasoning with salt and additional spices as needed.
4. Garnish with fresh cilantro and serve immediately.

## Serving Suggestions

Serve this delicious butter chicken over:
- **Basmati rice** - The classic pairing that soaks up all that creamy sauce
- **Naan bread** - Perfect for scooping up every last bit
- **Jasmine rice** - A fragrant alternative to basmati
- **Cauliflower rice** - For a low-carb option

## Pro Tips

> **Chef's Secret:** For extra rich flavor, add a tablespoon of butter at the very end of cooking. This gives the sauce that glossy, restaurant-quality finish!

- **Make it ahead:** This dish tastes even better the next day! Store in the refrigerator and reheat gently.
- **Spice level:** Start with less cayenne and add more to taste. You can always add heat, but you can't take it away!
- **Chicken choice:** Thighs stay more tender than breasts, but both work great.
- **Dairy-free option:** Substitute coconut cream for heavy cream for a dairy-free version.

## Storage

- **Refrigerator:** Store leftovers for up to 4 days
- **Freezer:** Freeze for up to 3 months
- **Reheating:** Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed

This easy butter chicken recipe is perfect for impressing guests or treating your family to something special. The combination of tender chicken and creamy, aromatic sauce will have everyone asking for seconds! 

A creamy, flavorful butter chicken recipe that's perfect for weeknight dinners. This restaurant-style dish comes together in just 30 minutes!