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Slow Cooker Apple Cranberry Chicken Tacos

Slow Cooker Apple Cranberry Chicken Tacos

Slow Cooker Apple Cranberry Chicken Tacos are sweet, tangy and super easy to make. Perfect for Taco Tuesday or Meal Prep Sunday! And if you’re feeling adventurous, you can always whip up a batch of spicy cranberry salsa to go along with it!

Scale

Ingredients

For the chicken:

For the cranberry salsa:

For the tacos:

Instructions

For the chicken:

  1. Grease the inner container of your slow cooker with cooking spray and add the chicken. Brush the olive oil on the chicken and sprinkle with salt and pepper.
  2. Add the remaining ingredients to the slow cooker and cook on low for 7 hours.
  3. Once cooked, remove the rosemary sprigs (or what remains) and shred the chicken, along with the cranberries and apples. As you shred it all together, the chicken mixture will absorb most of the remaining liquid in the slow cooker.
  4. Set the oven to broil and spread out the chicken on a parchment paper lined baking sheet. Broil the chicken for 5 – 10 minutes until the edges and tips brown. Do not broil for too long as the chicken will dry out. (If you prefer, you can skip the broiling altogether, but the chicken will be a little wetter).

For the cranberry salsa:

  1. While the chicken is cooking, add all the ingredients to a food processor and pulse a few times for 5 second intervals until the ingredients are finely chopped.
  2. Add the salsa to an airtight container and store in the fridge until the chicken is cooked. Allowing the salsa to sit for a few hours will allow the flavours to fuse. The recipe makes about 3 cups.

Assembling the tacos:

  1. Warm the tortilla shells in the oven or microwave, add your choice of toppings and serve. For the tacos in these photos, I added goat cheese to the bottom, then spinach, chicken and cranberry salsa. Delish!

Notes

  1. Depending on how much chicken you use for each taco, you may have some leftover. You can store it in the fridge and use within 2-3 days. It works well in wraps and sandwiches or as a pizza topping! The chicken also freezes well, so you can always freeze it for tacos at a later date!
  2. For both the chicken and the cranberry salsa, I left the skin on the apples. If you prefer, you can peel the apples for both recipes. I left the skin on mostly out of laziness but also because the skin is a source of fibre.
  3. The cranberry salsa recipe is adapted from the recipe for Yummy Fresh Cranberry Salsa by Mel’s Kitchen Café.