Slow Cooker Chicken Tacos
Servings: 6
Ingredients
- 2 pounds boneless skinless chicken breasts and/or thighs (I used 2 breasts and 3 thighs.)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground chipotle powder
- 1 teaspoon sea salt
- black pepper to taste
- 4 cloves garlic finely chopped
- ½ cup prepared tomato salsa I used pico de gallo. + more for serving
- suggested accompaniments: corn tortillas guacamole, salsa, shredded lettuce, cilantro-lime slaw
Instructions
- Place the chicken in slow cooker and sprinkle with chili powder, cumin, chipotle powder, salt and pepper. Add garlic and salsa and rub around to combine. Cover; cook on high for 4 hours or low for 6-8 hours.
- Either shred the chicken with 2 forks right in the slow cooker or transfer to a plate to shred. Moisten chicken with cooking juices and serve with desired tortillas/taco shells and toppings. You could even serve the chicken over rice with salsa and diced avocados.
Notes
Leftovers are great in a quesadilla!
Oven method: preheat oven to 350 degrees. In step 1, place all ingredients (except accompaniments) in a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid. Add 2 cups water or chicken stock. Cover and bake until chicken is fork-tender, about 2 hours. Proceed with step 2.