These chili chicken tacos are an easy and inexpensive dinner to make. Chicken thighs cook in a slow cooker with garlic, your favorite salsa, chipotle chiles, brown sugar, and a few seasonings. Once shredded, the sweet and spicy chicken is stuffed inside taco shells. Sprinkle with your favorite toppings for a tasty taco night. This shredded chicken will also be good in quesadillas or on nachos. Top with cilantro, shredded cheese, lime wedges, avocado, and low havefat Greek yogurt. Can also use it for quesadillas, taco salad, Mexican rice, or whatever you like.
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 1 1/2 pound(s) boneless, skinless chicken thighs
- 4 clove(s) garlic, thinly sliced
- 1 cup(s) prepared tomato salsa or red or green salsa
- 1-2 teaspoon(s) chopped canned chipotle chilies in Adobo sauce
- 1 teaspoon(s) chili powder
- 1/4 cup(s) packed brown sugar
- - coarse salt & ground pepper, if needed
Intructions :
- In a slow cooker, combine chicken (trimmed of excess fat), garlic, salsa, chilies, chili powder, brown sugar, salt, and pepper. Cover and cook on low for 7-8 hours, being careful the sugar doesn't burn
- Using 2 forks, shred chicken in the slow cooker
- Serve in taco shells with your desired toppings.
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Keyword : recipe-Mexican-Chicken-Slow Cooker Crock Pot