I lurve my Crock Pot. So. Much. It is such a little trooper. I give it a job in the morning and by late afternoon, it has delivered. It’s like having my own little 1950s house wife slaving away in the kitchen for me while I work to bring home the bacon. Hmmm…I wonder if I could get it to wear heels and pearls?
Another thing I love: Tacos. Crispy tacos? Oh yeah. Soft tacos? Yes please! Beef tacos? Be still my heart. But what really makes me happy? Chicken Tacos.
A while back, I found this recipe (Okay, Megan found this recipe) and I thought, “Yes! My favorites! I must make these Slow-Cooker Chili Chicken Tacos!” How perfect! Taco filling made in the crock pot!! It comes from Martha Stewart and is flavorful and easy. I usually have all the ingredients on hand. Now, I’m going to give you Martha’s measurements as far as ingredients go, but I’ll be truthful. I totally don’t measure. I just eyeball. I also throw in some cumin just because I like it. A lot.
- 2 pounds boneless, skinless chicken thighs
- 4 garlic cloves, thinly sliced
- 1/2 cup salsa
- 1-2 tablespoons chipotle chiles in adobo
- 1 tablespoon chili powder
- Salt and pepper
Combine all ingredients in the slow cooker. Cover and cook on high for 4 hours or low for 8. Remove chicken and shred. Moisten with juices. Serve with taco shells/tortillas and your favorite toppings.