Slow Oven Chicken Pibil Tacos

 

CROCKPOT CHICKEN TACOS | Super Easy + Dietitian-Approved

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Chicken Pibil, Easy Mexican Recipe, 5 de Mayo

Video taken from the channel: Easy Cooking with Sandy


 

Pork Pibil Recipe. From “The Mexican Slow Cooker” Cookbook.

Video taken from the channel: Deborah Schneider


 

Slow Cooker Chicken Tacos | Rockin Robin

Video taken from the channel: Rockin Robin Cooks


 

Slow-Cooker Chicken Taco Everyday Food with Sarah Carey

Video taken from the channel: Everyday Food


 

SLOW COOKER MEXICAN SHREDDED CHICKEN ⦊ 3 ingredients!

Video taken from the channel: Cheryl Malik


 

how to make REAL COCHINITA PIBIL tacos

Video taken from the channel: NOT ANOTHER COOKING SHOW


Ingredients 3 lb boneless skinless chicken thighs, all fat removed 1/2 cup orange juice 2 U habaneros, seeded and diced 3 U garlic cloves, diced 1 U onion, chopped into quarters 1 tbsp coriander 1 tsp cumin 1 tsp dried oregano 4 tbsp Achiote paste 1/4 cup low sodium chicken broth. How to Serve Slow-Cooker Cochinita Pibil. Add achiote paste, lime juice and orange juice to a blender.

Blend on high speed until smooth. Rinse pork with under cold water and dry with paper towel. Liberally season all sides with kosher salt and place pork in a mixing bowl or zip-top bag.

When ready. Rub down pork butt with achiote paste. If the pork is tied up, remove all the string and massage the achiote over the In a large bowl, mix together.

Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine. Step 2.

Place Achiote paste, citrus juices, oregano and cumin in a blender; process until it has a smooth texture. Place chicken in a large glass bowl and cover with the Achiote sauce. Marinate for at least 1/2 hour in the refrigerator.

You can. 3 large (about 1 1/2 pounds total) red onions, sliced 1/8 inch thick. 2 cups fresh sour orange juice OR 1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice. Roasted Habanero Salsa.

8 medium (about 3 ounces total) fresh habanero chiles. 2 large garlic cloves, unpeeled. 2 tablespoons fresh lime juice. Place all of the chicken ingredients in a slow cooker and cook on high for 4-5 hours.

Remove chicken and shred with 2 forks. Return to slow cooker and cook on low for an additional 30 minutes. Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings. Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.

Step 2 Cook on Low for 6 to 8 hours. Place chicken breasts in the bottom of the slow cooker. Add all other ingredients on top. Cook on high for 4 hours (or low for 8, medium for 6).

Shred with forks or a potato masher. Place the lid on your pressure cooker (set the vent to “sealing”) or large slow cooker. Then either pressure cook on manual for 40 minutes, followed by a natural release of about 15 minutes.

Or, slow cook on high for 5 hours or on low for 8 hours, until the pork is tender and shreds easily with a fork.

List of related literature:

You will be using the rice cooker to steam the dried chiles for the sauce, as well as for cooking the finished tamales.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Stir in shredded chicken, remaining jalapeños, and remaining teaspoon chipotles and let sit until heated through, about 5 minutes.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Cover the cooker and cook the chill until bubbling, the ingredients have cooked down, and the liquid has thickened, 4 to 5 hours on high heat or 8 to 10 hours on low heat.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

2 In a 31/2 or 4-quart slow cooker combine chopped and pureed tomatillos, chicken, broth, 3/4 cup chopped sweet pepper, red onion, celery, green chile peppers, 2 tablespoons cilantro, finely chopped jalapeño chile pepper, cumin, lime juice, chili powder, garlic, and black pepper.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Combine the chicken thighs, salsa, paprika, chili powder, cumin, salt, and red pepper flakes in a 61⁄2-quart slow cooker.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

In the crock of a slow cooker, stir together the chicken, beans, onion, jalapeño, garlic, chili powder, chipotle powder, oregano, cumin, salt, and Slow Cooker Bone Broth.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

In a 3%-to 4-quart slow cooker combine chicken, beans, broth, onion, bell pepper, jalapeño, cumin, oregano, white pepper, and garlic.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

Combine the broth, onions, bell pepper, salsa, jalapeños, chipotle pepper, salt, and spices in a slow cooker.

“Keto Comfort Foods” by Maria Emmerich
from Keto Comfort Foods
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Put the diced tomatoes and their juices, the enchilada sauce, green chiles, ½ cup of the vegetable broth, the corn, and black beans into a 5or 6-quart slow cooker; stir until well combined.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
by Rhee, Chungah
Oxmoor House, Incorporated, 2016

Add the shredded chicken, tomatoes, tomatillos, chipotle, salt, pepper, and herbs.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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30 comments

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  • Hey bro, great videos! A little tip so you don’t burn yourself when dealing with shredding meat, or handling bbq, use a gardening glove under your latex kitchen gloves and you won’t burn yourself. It’s really great for ribs, brisket, and pork butts.

  • LOVE IT!>>> ur2.pl/1064 (You cannot set it to start at a certain time but that’s not a deal breaker for me). You can set it to run on HIGH, LOW for X hours which is really nice! I love the locking handles too!

  • Hi Robin, thanks for this recipe which I will be trying. A little tip for you, if I may be so bold silicone tongs definitely are not safe to put into a naked flame. Silicone can take oven or frying pan temperatures, but not a flame which is way hotter. You can expose yourself to serious health risks doing what you did in the video

  • You can make your own taco seasoning which is probably healthier than the store bought packets. I used to use the taco seasoning packets but stopped bc of the ingredients. This is a Great recipe though!

  • Yummy. The beginning of your video almost made me throw up because I woke up with an empty stomach and was so hungry. I’m doing this and I dont know how to cook lol

  • Tried them! They are great. My husband liked them as well. Made them last week and making them again this week…we’re gonna be all taco’ed out!!! Thanks Sarah!

  • Just use chili powder, onion powder, garlic powder, cumin and some taco sauce of your choice….you can add salt and pepper to your taste. Fuck that taco seasoning pack.

  • Hi Becca! I am going to make this tonight:) If I am doing chicken tenderloins instead of breasts, should I cook it for less, since they are thinner? I don’t want to overcook the chicken.

  • Hello Robbin.. I’m a rookie cook and when it comes to cooking and preparing stuff, I would like to know if its better to rinse the breasted chicken first before you put it in the crock pot or do you just put the chicken in right from the package? This inquiring mind wants to know.. Happy New Years to you and your family and Cheers from California.

  • Question. This inquiring mind wants to know why you didn’t rinse your chicken first before putting it in the crock pot.. I’m a rookie at the cooking stuff so I’m just curious… Cheers!

  • How many banana leaves did you use for the bottom layer? And did you end up using the entire pound of leaves or less? I don’t want to overuse if unnecessary but at the same time i don’t want to use too little and end up burning the meat. Thanks! This looks delicious! My favorite taco place closed and their Cochinita Pibil was my favorite. Time to make it at home!

  • This is an awesome recipe!!!! Loved It, but I added a little enchilada sauce a boat load of jalapeno peppers!!!!! lol I hit that subscribe button lol

  • Hey Stephen,
    Looks like a fantastic recipe, will definitely be making it myself! I have one question though.
    Is this an actual pork butt, or a so called Boston butt (a.k.a. shoulder)?
    Love the show btw!

  • Yess… Dude!! I love what you did there.. I am a black male with a Mexican Wife. We go to Mexico City about twice a year.. I learned about Achiote paste and such there.. YouTube suggested your channel to me because I just did an episode on Pollo con Achiote.. Apparently they wanted e to know there are real people out there who do this way better than me… Anyway, Just wanted to give you some props for doing that in house.. I love my offset smoker so I will try it there. I hit like and I will be subscribing.. Thank you for what you do..

  • I have to say the people visiting 348 were damned lucky to be a part of your meal! I know you said this was the last video in the Taco series. But any chance for your habanero recipe coming to one of your videos in the future? ����

  • Hey Rockin Robin! I’m giving this wonderful recipe a try today. Getting everything together now. Hope all is well with u! Happy Holidays!

  • For those who can’t get (or don’t want to pay for) the banana leaves, a reasonable hack/substitution is to use parchment paper to wrap the pork, and toss in some hacked up apples around the outside of it in your braising vessel, and adding a tablespoon or so of liquid smoke to the water. Also, when you burn your fingers, the proper and authentic expression would be “Chinga!” Great recipe and demonstration.

  • Hey Steve! You say about never being able to find whole coriander. It’s what you guys call cilantro. So I guess you guys on the other side of the pond might call them cilantro seeds? Ground coriander is ground coriander seeds.

    Great vid and recipe! Can’t wait to give this a shot!!

  • Your the GOAT!! Steve I can’t wait until you do it on the grill. Would you put the banana leaves on the grill rack or would you still keep it in the cooking pan?

  • Have you looked in a bulk spices area? My grocery store’s health market has whole coriander you weigh out and put in your own container. It’s the only place I’ve ever seen it. I can’t imagine that I who lives in BFE South Dakota can find something you can’t in NYC haha..

  • How do I cook the Padilla pepper if I don’t have an open flame stove? I only have electric, and I don’t have a grill. please help! I would love to make this!

  • We went all in on this recipe and did it just like you said, banana leaves and all. We had some of our favorite people over and had the backyard dining area all dressed up. Everything you said worked out exactly like you told us. Despite zero experience cooking Meixcan, the whole meal was a huge hit. That salsa verde was outrageous! We served it all with some killer guacamole (from a Mexican abuela’s recipe), a salad with cilantro/basil/lime/lemon dressing and some great wine that our wine-enthusiast friends brought. We finished up the meal with some Mexican coffees and homemade limoncello.

    We have enjoyed your channel so much. Someday in Februrary, when the grey New York weather finally has you ready to lose it, give us a call and we’ll set you up here in Arizona. We can have another backyard feast and possibly go for a sail out on Lake Pleasant.

  • Looks great! I love your cooking channel Sarah:) You have the best recipes! I made your shrimp scampi last week with my mom, who can’t eat gluten. So we made your original version, and then a quinoa one! Both were excellent! 

  • Quick tipcrockpot actually says you shouldn’t lock the lid while cooking. I think it has to do with a potential for extra pressure build up, but I’m not completely sure. They say in their packaging not to lock the lid while cooking (just for transport), and also on their website. Thanks for sharing your recipes, would love to see the ingredients in the description too!

  • Great video, the food looks really good.

    And fresh-made corn and flour tortillas are important, I prefer the places here that make them to order.

  • Hola, Robin. Those tacos look amazing. I am amazed at your amazing progress and your culinary cuisine. Muchas Gracias for sharing your wonderful recipes. I have a question: what’s your favorite raspberry recipe? Please let me know. Have a lovely day, Robin. Adios!:) ������

  • Love this versatile chicken recipe. I usually make it “in bulk”, to freeze portions…especially during the summer months. Thumbs Up and keep on rockin’…..

  • Just wow..I’m on treadmill watching as I always do..This looks absolutely delicious.. I’m definitely making this, as one of my Cinco de Mayo dishes..Thanks so much..Love love…….

  • This looks excellent! I would love to try this! Only my stove is not gas range like yours, could I broil the pepper instead for the same effect?