This recipe is from the October 2008 edition of Everyday Food.
2 lbs boneless, skinless chicken thighs (about 6) - we used leftover cooked chicken from a whole chicken cooked earlier in the week
4 garlic cloves
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 T chopped canned chipotle chilies in adobo
1 T chili powder
coarse salt and ground pepper
8 hard corn taco shells
cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)
1. In slow cooker, combine chicken, garlic, salsa, chilies, chili powder, 1 t salt, and 1/4 t 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 hells, with toppings, if desired.
Gluten free: check the chipotle chilies in adobo
ReplyDeleteI have met you. There is no way you cooked it the way described. Did you add beans? Did you recook your already cooked chicken?
ReplyDeleteOkay, so I put in cooked chicken. :) And you HAVE to add black beans or that just wouldn't be right. Cautionary tale, make sure you cut up the chiles really well they are sneaky little devils in that adobo sauce. I had a friend, thankfully a grown-up friend, bit into a whole one. Oops! Tasty but not whole.
ReplyDelete