Don’t let the long list of ingredients fool you. It’s mostly spices! This recipe takes less than 5 minutes to throw in the crockpot and will take you under 15 minutes to go from crockpot to table. Super easy!
The flavors of Morocco get all wrapped up in a taco with this quick and easy slow cooker meal. The slow cooker is just the tool to make a nice, tender, shredded meat. This slow roasted shredded chicken is zippy and flavorful and topped with a refreshing yogurt based slaw.  It’s a pleasant switcheroo on ye ol’ taco and it is dang tasty too! You gotta love fusion!
Ingredients
2 large boneless-skinless chicken breasts, trimmed of fat
2 tsp paprika
1 tsp cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1/2 cup vegetable oil
1 lemon, sliced
For the slaw:
2 cups thinly sliced purple cabbage
2 cups grated carrots (about 4 carrots)
1 tablespoons minced fresh mint leaves
1/4 cup fresh cilantro leaves, chopped
1 lemon, juiced
1/4 cup plain Greek yogurt
salt and pepper
8 Corn tortillas for serving
2 oz plain goat cheese, crumbled
Hot sauce
Instructions
1. Put the chicken breasts, paprika, cumin, turmeric, cayenne pepper, salt, cinnamon, ginger, vegetable oil and lemon slices in a slow cooker. Cook on low for about 6 hours until chicken shreds easily with a fork.
2. When ready to eat, combine the purple cabbage, carrots, mint leaves, and cilantro in a small mixing bowl. Squeeze the lemon juice over it, add in the Greek yogurt, and season with salt and pepper. Stir to combine.
3. Serve tacos on tortillas with a heaping pile of shredded chicken, a healthy spoonful of slaw, and a sprinkling of goat cheese. Give it a little shot of your favorite Mexican hot sauce for a nice kick.
***If you are feeling the love, head on over to foodgawker and click the little heart button on my Morocco Tacos. I could really use a trip to Cabo***
Literally,one of the best recipes I’ve ever come across.
I’ve had so much fun with this recipe! We prefer it with flatbread and dairy doesn’t like me so I use goat yogurt and a little bit of mayo. I’ve used the spice mix with the yogurt, mint and a bit of lemon on chopped Costco chicken for a chicken salad. I’ve made the slaw by itself served with hummus and flat bread or falafals. I bought some marked down ground chicken which I don’t usually use and made Moroccan meatballs. I used the spice mix, lemon juice and salt. I decided it needed a little more umph so I added some curry , garlic, and onion powders. Then an egg plus 1/1/2 rounds of bread made into breadcrumbs for binding. Baked them and served with a coconut curry sauce on Basmati rice. It was amazing! Thanks for the inspirations!!!
PS: I don’t know if we’re in-laws or out-laws, but Kimberly W is married to my cousin. I thank her for posting your recipes on facebook. 🙂
🙂 Let’s call ourselves outlaws because that is just way too entertaining!
These look similar to my Crockpot chicken tacos.. which are phenomenal! The Crockpot became oddly glamorous to me after I discovered the alchemy it practiced on shredded chicken. I adore mixing cuisines, and this is a recipe after my own heart. I wonder how some dates would fare if you threw them in in the last half hour or so, after shredding, just waiting to be tacoed? I'm definitely trying these!
Cheryl
http://thestylistquo.com