Slow-Cooker Chili Chicken Tacos

This is the other recipe Nathan had to make last week.  I bought the ingredients early in the week, but it was his meal to get through the weekend while I was in Pennsylvania.

Nathan said this was very easy to make, and he literally just had to throw the ingredients in the crock pot.  It lasted him all through the weekend, and there is still a little bit left for him to finish up for lunch today.

Unfortunately Nathan didn’t take any pictures when he made it, so I just have the recipe to share.  I’m bummed, because I bet it looked delicious!

Slow-Cooker Chili Chicken Tacos {from MarthaStewart.com}

Ingredients:

• 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
• 1 tablespoon chili powder
• Coarse salt and ground pepper
• 8 hard corn taco shells
• Sour cream, for serving

Directions:

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.

Grade: A

Comments: According to Nathan this is very spicy.  He really liked it though, and he said he actually liked it better on a sandwich than in the taco shells.  He’s been eating the leftovers on bread rather than in the shells.  He also said he didn’t actually eat the peppers, but rather just used them for flavor.

Tagged as: chicken recipes, crock pot recipes, dinners, main dishes, Martha Stewart, recipes