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Slow-Cooker Cider-Braised Chicken Tacos with Apple Jalapeño Salsa

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By Cindy Ensley
Updated Nov 24, 2014
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Chile-spiced chicken thighs and hard cider pair up with a crunchy apple salsa for a delicious twist on standard chicken tacos.

Slow-Cooker Cider-Braised Chicken Tacos with Apple Jalapeño Salsa

  • Prep Time 20 min
  • Total 4 hr 20 min
  • Servings 8
  • Ingredients 15
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Ingredients

Chicken Filling

  • 2 1/2 to 3 lb boneless skinless chicken thighs
  • Salt
  • Canola oil
  • 3/4 cup hard apple cider
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon ground cumin
  • 2 cloves garlic, smashed
  • 1/2 onion, chopped

Apple Jalapeño Salsa

  • 2 apples, cored, diced small
  • 1 to 2 jalapeño chiles, seeded, finely diced
  • 1/2 cup finely diced red onion
  • Juice of 2 limes
  • Salt to taste

To Serve

  • 8 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • Shredded sharp Cheddar cheese, as desired

Instructions

  • Step 
    1
    Spray slow cooker with cooking spray.
  • Step 
    2
    Season chicken thighs generously with salt. Heat 10- to 12-inch skillet over medium-high heat; add about 1 tablespoon canola oil to skillet. Cook chicken thighs until well browned; place in slow cooker (cook in batches if necessary).
  • Step 
    3
    Pour 1/4 cup of the hard cider into hot skillet, scraping up browned bits from bottom of skillet with wooden spoon as it bubbles. Turn off stove, and add cider from pan to slow cooker along with remaining 1/2 cup hard cider.
  • Step 
    4
    Add green chiles, cumin, garlic and onion to slow cooker along with a pinch of salt. Stir gently; cover and cook on High heat setting 4 hours.
  • Step 
    5
    While chicken cooks, in medium bowl, mix Apple Jalapeño Salsa ingredients. Cover and refrigerate until ready to use.
  • Step 
    6
    Shred chicken with 2 forks. Serve in taco shells with cheese and salsa.

Nutrition

Nutrition Facts are not available for this recipe

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