Chef shows off slow cooker chicken taco recipe

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These chicken tacos are fast, easy and absolutely packed with flavor.  The taste is cranked up by using chicken thighs instead of breast, the smoky chipotle and the garlic.  If things look a little on the dry side when you first put them into your slow cooker, don't panic; everything will self-lubricate beautifully and you'll end up with perfectly moist chicken and plenty of delicious cooking liquid.  
A great dish for the kids (who always love assembling the tacos themselves), and anyone who loves fabulous Mexican food, set this on to cook before you leave the house, and return to the best-smelling kitchen ever. 
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INGREDIENTS:
2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup (130 ml) prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo (substitute 1 tbs tomato paste, 1 tbs cider vinegar, 1 tsp smoked paprika, 1/2 tsp cumin, a pinch of oregano and a pinch of chili flakes then season)
1 tablespoon chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream to serve
INSTRUCTIONS:
1.  Place the chicken thighs into your slow cooker and add the garlic, salsa, chipotle and chili powder along with 1 tsp of salt and pepper, then set to cook for 4 hours on high, or on low for 8 hours.  
2.  After the cooking time is finished, using two forks, shred the chicken whilst still in the slow cooker to let it absorb the cooking juices before serving.
You know who you're cooking for, so either assemble the tacos with cheese, sour cream, more salsa, cilantro and lime juice or leave everything in bowls and let your family or guests serve themselves.   An awesome dish to make dinner time really special, this is a great recipe to have in your repertoire!  
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