Slow-Cooked Citrus Chicken Tacos with Purple Cabbage Slaw

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shredded chicken simmered in zesty lime and cumin, served on warm corn tortillas with a vibrant slaw of purple cabbage and fresh herbs. This Mexican-inspired slow-cooker recipe, ready in about 380 minutes, pairs boneless skinless chicken thighs, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 360 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a slow cooker, combine 1.5 lbs boneless skinless chicken thighs, 1/4 cup lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and 1/2 cup chicken broth, stirring until evenly coated.
  2. Step 2: Cook on LOW for 6-7 hours until chicken is fork-tender, then remove chicken and shred with two forks.
  3. Step 3: While chicken cooks, prepare slaw: in a medium bowl, mix 2 cups shredded purple cabbage, 1/4 cup fresh cilantro, 1/4 cup lime juice, 1 tbsp honey, and 1 tbsp olive oil until cabbage is coated and dressing is absorbed.
  4. Step 4: Return shredded chicken to slow cooker with 1 medium thinly sliced red onion, cook on LOW for 15 minutes to meld flavors.
  5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
  6. Step 6: Assemble tacos with chicken mixture, topping with slaw and optional avocado slices.

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