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Slow Cooker Chicken in Adobo Tacos

Servings: 6 | Prep time: 10 min | Cook time: 8 hr

At Molli, we really love cooking, but we try to spend less time in the kitchen. This is why we created Molli sauces and Irving “Naxon” Nachumsohn invented the slow cooker.  Eating real food (and true Mexican Flavors) doesn’t have to take a ton of time!

About this recipe: This recipe is inspired in a very popular dish in Central Mexico, mixiote (pronounced me-shee-o-te). A mixiote is a traditional pit-roasted meat dish.  It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. The meat is cubed with the bone and seasoned with pasilla and guajillo chili peppers, cumin, thyme, marjoram, bay leaves, cloves and garlic. It is then wrapped in small packages made of the tough semi-transparent outer skin of the leaves of the maguey or century plant, which gives it a unique flavor. Diced nopales are often included with the meat before wrapping.

In our recipe, we skip building a pit and we use a slow cooker instead. And because we want to keep things simple, we don’t wrap; we throw everything in the slow cooker and let it do the work.

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Slow Cooker Chicken in Adobo Tacos
Prep Time
10 mins
Cook Time
4 hr
Total Time
4 hr 10 mins
 

Need to freshen up your slow cooker chicken recipes? This recipe will blow your mind! 

Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Leticia
Ingredients
  • 6 skinless chicken thighs
  • 1 jar Molli Acapulco marinade
  • 1 jar Nopal cactus drained (you can use fresh nopal too)
  • 1 ½ tsp salt
  • 3 medium red potatoes quartered
  • 6 bay leaves - we prefer avocado leaves if you can find them
  • 1 tsp cracked anise seeds
  • 10 corn tortillas
Instructions
  1. Spread avocado leaves or bay leaves and cracked anise seeds over bottom of slow cooker pot.
  2. In a large bowl, mix Molli Acapulco marinade with salt. Put chicken into bowl and stir to coat.
  3. Place potatoes and chicken on top of avocado or bay leaves, and cover.
  4. Cook on low-heat setting for 8 hours or on high-heat for 4 hours. (note: if using Instant Pot, there is a great post with instructions here https://paleopot.com/recipe/instant-pot-chicken-thighs/)
  5. Serve with black beans and warm corn tortillas on the side. Provecho!
Recipe Notes

If using Instant Pot, there is a great post with instructions here https://paleopot.com/recipe/instant-pot-chicken-thighs/

 

By | 2017-04-11T13:16:17+00:00 April 11th, 2017|Categories: Acapulco marinade, Recipes, Uncategorized|Tags: , |Comments Off on Slow Cooker Chicken in Adobo Tacos