Sunday, December 14, 2008

Slow Cooker Chili Chicken Tacos

The chicken was very tender and juicy after shredding it and stirring it back into the salsa mixture.  This was a very good and easy taco salad! 

My friend Kate came up Friday night for our girls weekend.  We had a quick and hearty meal and then headed to Southpoint Mall for some shopping and to see the movie Four Christmas'.  It was a super fun night!

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  • 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)
  1. 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). foodblog 001
  2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.
Recipe courtesy of Everyday Food

The moon on Friday night was extra nice too.

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