A new spring means enjoying new meals, and the CrockPot Chili Chicken Tacos don’t disappoint!
Ingredients
2 pounds of boneless, skinless chicken breasts (about 6)
4 garlic cloves, thinly sliced
1 cup prepared tomato salsa, plus more for serving (optional)
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)
Instructions
In crockpot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt and 1 teaspoon pepper. Cover and cook on high for 4 hours (or on low for 8 hours).
Transfer chicken to a serving bowl and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, as desired.
Serve immediately.
(adapted from Martha Stewart’s Slow Cooker Chili Chicken Tacos)
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