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Smoky Taco Whole Chicken
Rachel Kim

Smoky Taco Whole Chicken

A chile-and-cumin rub turns a whole chicken into enough tender meat for tacos tonight and another meal later. The bird cooks over onion and tomatoes that become a loose red salsa. Pull the skin away before shredding, then moisten the meat with only the defatted juices it needs.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 whole chicken 4 1/2 to 5 lbs, giblets removed
  • 2 tsp kosher salt
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ancho chile powder
  • 1/2 tsp garlic powder
  • 1 large yellow onion thickly sliced
  • 1 can 14.5 oz fire-roasted diced tomatoes, drained
  • 1/2 cup low-sodium chicken broth
  • 16 small corn tortillas
  • 2 cups shredded cabbage

Method
 

  1. Pat the chicken dry and combine the salt, paprika, cumin, ancho chile powder and garlic powder.
  2. Rub the seasoning inside and over the chicken.
  3. Spread the onion and tomatoes in a 6-quart slow cooker, add the broth and set the chicken breast-side up on top.
  4. Cover and cook on low until the breast reaches 165°F and the thigh reaches 175°F, 5 to 5 1/2 hours.
  5. Transfer the bird to a rimmed pan, remove the skin and bones and shred the meat into thick pieces.
  6. Skim the cooker liquid and fold enough of the onion, tomato and juices into the meat to moisten it.
  7. Serve the chicken in warm corn tortillas with shredded cabbage.