Dinner: Slow-Cooker Chili Chicken Tacos
Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker — the results are ideal for shredding into tacos or sandwich fillings.
Ingredients
2 lb. boneless, skinless chicken thighs
4 clove garlic
1/2 c. prepared tomato salsa
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tbsp. chili powder
Coarse salt and ground pepper
8 hard corn taco shells
cilantro
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
