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Slow Cooker Chipotle Chicken Tacos

Slow Cooker Chili TacosI love chicken tacos, so I was delighted to find a slow cooker version in Everyday Food. Although this dish has few ingredients it has a complex flavor because of the chipotle chilies, which come canned for less than $2 in the Mexican food section. Freeze leftover chilies in a zip top bag for later. This dish lasted us a few meals and there are other uses for the leftovers, such as a topping for nachos, tostadas or even in a sandwich.

Slow-Cooker Chili Chicken Tacos

Ingredients

2 pounds boneless, skinless chicken thighs (I used 2 lb. chicken breast)
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 (1T was mild)
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)

Directions

  1. 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).
  2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Cook’s Note

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.

Source: Everyday Food

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
2 Responses to “Slow Cooker Chipotle Chicken Tacos”
  1. sherri says:

    These were fabulous! I made them a little too spicy for the kids, but Joe and I loved them and I freezed the extra chicken to use later!!

  2. Oh, so glad you liked it! I also made the first batch a little too spicy for the kids, but mild for us. I’ll probably do 1-1/2 tsp. next time.

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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