Monday, March 15, 2010

Chili Chicken Tacos

This has quickly become a weeknight favorite. I don't use my crockpot often enough, but every time I do, I think, "Why don't I do this more often?"
These are fall-apart tender and full of flavor. I've tried them in soft tortillas and crunchy shells. Crunchy is definitely the way to go.
Makes a great taco salad the next day, too.
From Everyday Food, October 2008

2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Helpful Hint
Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.


  1. I will definately try this. Mostly I use the crock pot for roasts and casseroly things. This would be different!

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  2. I forgot to tell you that I made these last night! They were so good and easy.

  3. 'Crockpot' - coming from the Midwest it's a word I've quickly come to associate with bad food. I think it's slowly turning a new leaf in my mind - thank you!

    Great recipe, thanks for sharing!

  4. ps - Picky Eater #1 - hilarious!