Dr. Sheldon’s Recipes – Slow Cooker Chicken Tacos

29 Jan Dr. Sheldon’s Recipes – Slow Cooker Chicken Tacos

Here’s a great slow cooker recipe for the filling for chicken tacos. It’s super easy and a lot of fun since everyone can add their own toppings. You can easily double the recipe for a fun taco party. Try them with pickled onions (see recipe below), a small dollop of sour cream and Trader Joe’s corn salsa– that’s my favorite way.

Serves 6-8

Slow Cooker Chicken Tacos

• 4 lbs boneless thighs
• 3 garlic cloves
• juice of 1/2 lime
• 1 canned chipotle in adobo sauce with some juice
• 1/4 cup olive oil, plus more for pan
• kosher salt
• 1 can Rotel tomatoes with chili
• 1 tsp ground cumin
• 1/4-1/2 tsp chili powder
• corn tortillas

Possible sides: cilantro, pickled onions, limes, salsa, sour cream, cheese, salsas, guacamole, shredded lettuce, diced tomatoes, etc

1. Trim and cut thighs into 2-3 pieces.
2. In a mini food process, combine garlic cloves, lime juice, chipotle chili, oil and 1 tsp salt. Process until a paste forms. (Note: you can also chop and combine everything by hand.)
3. In a large dish or ziplock bag, marinate chicken with lime/garlic marinade overnight or at least 4 hrs.
4. Brown chicken in 1-2 tbsp oil. Put chicken in crockpot.
5. In a blender or mini food processor, combine the canned tomatoes with the cumin, chili and another 1/2 tsp of salt. Process until somewhat smooth (a little chunky is still ok).
6. Pour the sauce over the chicken in the crockpot and cook 2-2.5 hrs on high (or 4-5 hrs on low). Start shredding chicken
7. Take the cover off the crockpot and keep cooking on high about 30 min, intermittently stirring and shredding until the liquid is absorbed and the chicken is soft and shredded.
8. Heat corn tortillas as you prefer. (I usually just heat them until warm and very slightly charred directly on a burner on low to medium heat, turning halfway through – about 2 minutes /side.)
9. Serve with your choice of fixings in little bowls on the side and allow people to make their own tacos.

Pickled Onions

• 1 medium red onion
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 1/2 tsp salt

Heat vinegar, sugar and salt until sugar dissolves. Turn off heat. Add onion. Let cool.