Wonderful Pomegranate Slow-Cooker Chicken Tacos
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
Slow-cooker shredded chicken gets taken up a notch with POM wonderful pomegranate juice and smoky chipotle peppers, to make for juicy and delicious tacos or salads.
Slow-Cooker Chicken
  • 2 lbs. boneless skinless chicken breast, organic if possible
  • 16 oz. POM Wonderful 100% Pomegranate Juice
  • 1 chipotle pepper, minced + 2 T adobo sauce (from the can)
  • 1 t cumin
  • 2 t chili powder
  • 1 t salt
Chipotle pomegranate mayo
  • ΒΌ c avocado oil mayo (or sub Greek yogurt)
  • 1 1 chipotle pepper, minced + 2 T adobo sauce (from the can)
  • 1 t POM Wonderful pomegranate juice
  • Pinch of salt to taste
To serve
  • Tortillas of choice, avocado, mixed greens, pomegranate arils
  1. Add all of the slow-cooker chicken ingredients to a large slow cooker. Cook on low for 5 hours or on high for 3, until the chicken is cooked through and tender, and much of the liquid has absorbed.
  2. Remove the cooked chicken carefully (it should be falling apart) and place in a large bowl to shred. Pour about ¼ - ⅓ c of the remaining cooking juices in the slow cooker to the shredded chicken, and mix well. This will help to keep the chicken moist and flavorful.
  3. Serve immediately to make tacos or salads, or store for lunch or dinner throughout the week.
The cooked chicken will stay well in the fridge for about 5 days.
Recipe by The Mexitalian at http://themexitalian.com/pomegranate-slow-cooker-chicken-tacos/