So I have made this recipe a couple times now for friends (Kyle probably thinks it is the only thing I cook, since he sampled it again tonight) and my hubby. Each time it gets better, and it is so easy. Literally it takes five minutes of prep time! It is perfect for a big group of people, or make it for two and just have for leftovers. Instead of tacos, I have also made a yummy chicken taco salad. Once you have plopped everything into the crock pot, you just have to cut up all the fixins'! Thanks Martha Stewart.
Ingredients
Serves 4
2 pounds boneless, skinless chicken thighs (about 6)
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
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:
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).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.
Me, Chad, and Kylie
