Crock-Pot Chipotle Chicken Tacos |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 10 |
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I love the distinct flavor of the chipotle chiles in this recipe, and using chicken thighs is a refreshing change from the frequently used ground beef and taco seasoning. For milder heat use less chiles and seed them! Ingredients:
2 lbs boneless skinless chicken thighs |
4 garlic cloves, thinly sliced |
1/2 cup salsa |
1 -2 tablespoon chopped canned chipotle chile in adobo (for less heat use less chile) |
1 tablespoon chili powder |
salt and pepper |
8 hard taco shells |
shredded cheese |
sour cream |
lettuce |
Directions:
1. In crock-pot, 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.
3. This recipe can be made in the oven too, just preheat oven to 350 degrees. and 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.
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