Anyone get that 80s movie reference? It’s okay, I don’t blame you for the ‘sigh’. Onto the tacos!

This week, we’re dipping into a more traditional Mexican side of the taco realm. And the best part is they’re amazingly simple and super easy to make.

I start off with a good mix of chicken (3 breasts, 2 thighs), some yellow onion, and olive oil.

A little olive on the bottom of the crock and on the chicken directly help add some fat, and the onions will steam up through the meat to keep it from drying out. Then you add a nice helping of adobo seasoning and taco seasoning (both can be premixed or made to your liking).

Rub the seasonings all over the chicken to coat thoroughly and ensure that flavor works its way into each part. I also add about half a cup of water to make sure the chicken comes out a bit saucy. Set it on low for 6-8 hours and what you end up with…

Tender, juicy taco meat that shreds at a glance and holds in all the savory, earthy, and aromatic flavors from the various spices. All that’s left to do is prep some toppings, warm up some tortillas and enjoy!

I went with some more traditional garnishes (radish, red onion, cilantro, tomato, avocado, and queso fresco) and yellow corn tortillas. This chicken is also amazing in burritos, enchiladas, over rice, or even in a taco salad!

Recipe:
• 2-3lbs boneless skinless chicken (mix of breasts & thighs)
• 1 medium white onion, sliced
• 2 tbsp adobo seasoning
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp oregano
• salt & pepper to taste
• 1/2 cup of water

Instructions:  
1. Add 1 tbsp of olive oil and onion to slow cooker, place chicken on top and add drizzle with the rest of the olive oil.
2. Add seasonings and rub into chicken, add water, and cover.
3. Set slow cooker to low and cook for 6-8 hours.
4. Set to warm, shred, and serve with your favorite toppings, sauces, and choice of tortilla.
Enjoy!