Tex Mex Slow Cooker Tacos |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 12 |
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I threw this together last night and wanted to write it down so I wouldn't forget. My husband wouldn't shut up about how much he liked it and he NEVER is so complimentary! Served with corn tortillas, homemade refried beans, chopped onions, jalapeños, tomatoes, queso fresco, anything you like. I'm planning on using the leftovers for enchiladas, yum! Ingredients:
2 -3 lbs bone-in chicken parts, skinned (thighs seem to be the best) |
1 small onion, chopped |
1 (14 ounce) can diced tomatoes |
1 (14 ounce) can enchilada sauce (i used hatch brand 5-pepper enchilada sauce) |
1 (4 ounce) can diced green chilies |
1 tablespoon ground cumin |
3 tablespoons chili powder |
salt & pepper |
Directions:
1. Remove skin and cut breasts into 2 pieces.
2. Dump all ingredients but the chicken into the crock pot and stir.
3. Add chicken and cook on low for 6 hours, high for 4 (times may vary, I'm guessing, I cooked mine for more like 8 hours because I lost track of time).
4. Chicken should be falling off the bone, remove from pot and shred.
5. serve with tortillas or use in enchiladas!
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