Sunday, March 1, 2009

Chili Chicken Tacos


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


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.

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