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.

Slow-Cooker Chili Chicken Tacos

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.