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Crockpot Chicken Tacos Cozy Simple Family Favorite

CROCKPOT CHICKEN TACOS recipe, served and ready to eat, easy homemade dinner
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Enjoy Crockpot Chicken Tacos that combine tender slow cooker chicken with simple taco seasoning for an easy dinner. Perfect for busy weeknights and family dinners, these shredded chicken tacos offer convenience and great flavor.

Ingredients

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  • 1/3 cup coconut aminos
  • 1/3 cup water
  • 2 tablespoons rice vinegar
  • 4 garlic cloves minced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoons fish sauce
  • ⅛ teaspoon black pepper
  • 1 – 1 ¼ lb pork tenderloin cut into 3 pieces
  • 1–2 small jalapeños thinly sliced divided
  • 1 cup shredded carrots about 3 ounces
  • 3 radishes cut into matchsticks
  • ⅔ cup rice vinegar
  • 2 tablespoons hot water
  • 1 tablespoon cane sugar
  • 3 cups cooked brown rice
  • 1 medium English cucumber thinly sliced 1 heaping cut
  • 1 cup fresh cilantro leaves stems removed
  • Optional hot sauce such as sriracha and lime wedges
  • 2 tablespoons mayonnaise
  • 1 – 2 teaspoons sriracha or chile-garlic sauce more or less to taste
  • 2 teaspoons rice vinegar plus more as needed to get a drizzly consistency

Instructions

  1. Combine coconut aminos water rice vinegar garlic ginger fish sauce salt and pepper in the slow cooker then stir well.
  2. Place pork tenderloin pieces in the slow cooker turning each to coat with the liquid.
  3. Add half the sliced jalapeños on top of the pork.
  4. Cover the slow cooker and cook on low for 6 hours or until the pork shreds easily with a fork.
  5. While cooking prepare pickled carrots and radishes by mixing shredded carrots and radishes with vinegar hot water and cane sugar then refrigerate covered.
  6. Mix together mayonnaise sriracha and rice vinegar in a small bowl adjusting vinegar until it drizzles smoothly.
  7. When cooked shred the pork in the slow cooker and toss with the cooking juices.
  8. To serve place cooked rice in bowls top with shredded pork pickled vegetables sliced cucumber cilantro remaining jalapeños and drizzle with spicy mayo.

Notes

  • Preparing the pickled carrot and radish mixture ahead of time will make the radishes less vibrant and very fragrant but they are safe to eat
  • Prepare 2-3 hours ahead for best look
  • Coconut aminos can be substituted with 3 tablespoons tamari or soy sauce mixed with 3 tablespoons water

Nutrition

Find it online: https://www.amgroyal.com/crockpot-chicken-tacos/