Slow Cooker Jerk Chicken Tacos are super simple to make for weeknight dinner. Spicy & packed full of Caribbean flavor. Mango & avocado salsa adds freshness.
Keyword jerk chicken tacos
Prep Time 10 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours10 minutesminutes
Servings 8tacos
Author Meg's Everyday Indulgence
Ingredients
3Tbsp.olive oil
3Tbsp.soy sauce
1/4cupfresh lime juice (1-2 limes, depending on size)
2largejalapenos, cut into big chunksbe careful not to touch the insides of jalapenos (wear gloves if concerned), removed the seeds and ribs if you don't want it spicy
4largegarlic cloves, roughly chopped
3Tbsp.brown sugar
1tsp.black pepper
1tsp.kosher salt
1Tbsp.dried thyme
1tsp.grated fresh ginger
1 1/2tsp.allspice
1/2tsp.cloves
1tsp.ground cinnamon
1 1/2lbs.boneless skinless chicken (breasts or thighs or a combination)
Corn or flour tortillas
For the Mango Avocado Salsa:
1largemango, diced into 1/4-inch chunks
1largeavocado, diced into 1/4-inch chunks
Juice of 1/2 lime
Instructions
Combine oil, soy sauce, lime juice, jalapenos, garlic, brown sugar, pepper, salt, thyme, ginger, allspice, cloves and cinnamon in a food processor. Pulse until completely smooth.
Place chicken in your slow cooker. Pour the jerk sauce over the chicken and turn to ensure chicken is coated. Set slow cooker to cook on low for 6-7 hours or high for 3-4 hours.
Once cooked, shred the chicken in the slow cooker and toss around in the sauce to coat.
Toss together the mango, avocado and lime juice in a bowl.
To assemble: place desired amount of jerk chicken on a tortilla. Top with mango salsa and enjoy.