Monday, September 20, 2010
Chili Chicken Tacos
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.