Tacos are part of the regular rotation around my house. We’ve been heavily influenced by the taco culture in Austin. Also, I think I just made up the idea of “taco culture”. But, I’m going with it. I don’t feel like any Austinites would disagree with me. There’s certainly a culture around the taco.
Y’all also know that the slow cooker is one of my favorite kitchen appliances. How could I not love an appliance that makes life so easy?! In 99% of the slow cooker recipes I make, I literally just dump the ingredients in the slow cooker, turn it on and walk away. So when there’s an opportunity to combine two of my favorite things, tacos and the slow cooker, I can’t resist.
This recipe just happens to also coincide with a super fun holiday –Cinco de Mayo! While I don’t traditionally celebrate, I’ve gotten the opportunity to celebrate with a few blogger friends and share fantastic recipes with y’all. Hopefully you’ll find the perfect recipe for you to celebrate the upcoming fiesta!
Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry Mint Agua Fresca by the Grant life
Traditional Homemade Flour Tortillas by Sustaining the Powers
Nightshade Free Southwest Salad by I Say Nomato
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Sizzling Texas Fajitas by Sustaining the Powers
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 tablespoons olive oil
- 1 14-ounce can of chilis in adobo sauce
- 2 lbs ground turkey
- 1 cup chicken broth
- In a glass bowl, combine onion, garlic, oregano, chili powder, oil and chilis. Microwave for 5 minutes, in 30-second intervals. Stir the mixture after each 30-second interval. After 5 minutes, pour the onion mixture into a slow cooker.
- Add the ground turkey and chicken broth to the slow cooker. Stir to combine with the onion mixture.
- Cook on low for 4-6 hours. Once cooked, skim the fat off the top of the turkey mixture. Give the mix another good stir.
- Serve with tortillas and desired toppings.
Inspired by America's Test Kitchen