Slow-Cooker Chili Chicken Tacos

Slow-Cooker Chili Chicken Tacos
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 52.7
  • Total Fat: 1.5 g
  • Cholesterol: 20.4 mg
  • Sodium: 259.6 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.8 g

View full nutritional breakdown of Slow-Cooker Chili Chicken Tacos calories by ingredient


Introduction



Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker -- the results are ideal for shredding into tacos or sandwich fillings.


Everyday Food, October 2008

Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker -- the results are ideal for shredding into tacos or sandwich fillings.


Everyday Food, October 2008
Number of Servings: 4

Ingredients

    Ingredients

    2 pounds boneless, skinless chicken thighs (about 6)
    4 garlic cloves, thinly sliced
    1/2 cup prepared tomato salsa, plus more for serving (optional)
    1 to 2 tablespoons chopped canned chipotle chiles in adobo
    1 tablespoon chili powder
    Coarse salt and ground pepper
    8 hard corn taco shells
    Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

Tips

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.


Directions

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon 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 shells, with toppings, if desired.


Serving Size: Makes about 12 tacos

Number of Servings: 4

Recipe submitted by SparkPeople user KMORSTATT.