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Crockpot Mojo Chicken Tacos with Jalapeño Avocado Crema

Course Main
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 3 -4
Author Molly (Spices in My DNA)

Ingredients

  • For the CHICKEN:
  • 1 medium yellow onion, thinly sliced
  • 2 garlic cloves, smashed
  • 2 sprigs fresh oregano
  • 1 bay leaf
  • 1 1/2 lbs. boneless skinless chicken breasts
  • juice of 3 oranges
  • juice of 2 lemons
  • juice of 1 lime
  • 1 1/2 tsp. cumin
  • 1 T. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • For the CREMA:
  • 1 avocado
  • 1 jalapeño, ribs and seeds removed, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1/3 c. plain Greek yogurt
  • squeeze of lime
  • 1/2 tsp. salt
  • 1/2 c. water
  • For SERVING:
  • your favorite tortillas
  • 1/4 c. chopped cilantro
  • 1-2 c. shredded cabbage
  • 1/2 c. crumbled queso fresco or cotija cheese
  • lime wedges

Instructions

  1. Place sliced onions, garlic, oregano, and bay leaf in a slow cooker. Place the chicken on top. Combine the orange juice, lemon juice, lime juice, cumin, olive oil, salt, and pepper in a medium bowl and stir. Pour over the chicken. Cook for 4 hours on high or 7-8 on low.

  2. When chicken is finished cooking, remove from crockpot, let cool slightly, and shred with two forks. Discard the onions, bay leaf, garlic cloves, and oregano sprigs. Place the shredded chicken back into its cooking juices.

  3. To make the crema, combine the avocado, jalapeño, garlic, Greek yogurt, squeeze of lime, salt, and water in a food processor or blender. Blend until creamy.
  4. To assemble the tacos, top chicken with a handful of cabbage, a drizzle of crema, a sprinkle of queso fresco, cilantro, and a squeeze of lime.