Chicken Tacos - the Tahiti Way

Submitted 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.""

 

• 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

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.

Reviews

[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!

 

[TexasHurricane]

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!

 

[BerrySweet]

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.

 

[Roxygirl in Colorado]

This was such an easy recipe! It was versatile and delicious in flour, corn tortillas and over rice. I was a little nervous using all the cilantro and peppers for the kids' sakes (but what a pretty green color it added) and used about half. Thanks Ms bold, for another winner! Roxygirl

 

[icetea]

these were great! super easy.