29 Jan Dr. Sheldon’s Recipes – Slow Cooker Chicken Tacos
Posted at 20:59h in Recipes
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.
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
- Trim and cut thighs into 2-3 pieces.
- 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.)
- In a large dish or ziplock bag, marinate chicken with lime/garlic marinade overnight or at least 4 hrs.
- Brown chicken in 1-2 tbsp oil. Put chicken in crockpot.
- 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).
- 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
- 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.
- 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.)
- Serve with your choice of fixings in little bowls on the side and allow people to make their own tacos.
- 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.