Tuesday, January 13, 2009

Chili Chicken Tacos

It's a new day with more new recipes! I'm going to try and post a couple recipes each day until I'm caught up. :)

This one was another Chef Britta masterpiece. I've had a lot of success with her recipes.

Chili Chicken Tacos
2 lbs. boneless, skinless chicken thighs (I used breasts because that's what I had)
4 garlic cloves, thinly sliced
1/2 c. salsa, plus more for serving
1 to 2 T. canned chipotle chiles in adobo, chopped (a little goes a long way!)
1 T. chili powder
1 t. salt
1/4 t. pepper
hard and or soft taco shells
other toppings, as desired (tomato, cheese, sour cream, lettuce, cilantro, etc.)

Combine chicken, sliced garlic cloves, chiles, salsa, chili powder, salt and pepper in slow cooker. Cover and cook on high for four hours (or on low for eight hours). Shred chicken with two forks (it falls apart easily). Serve with desired toppings.

This chicken is really quite spicy, but it's yummy! The chipotle chiles are what makes it spicy, so if you want it to be more mild, you can put fewer chiles in. I put a whole 2 tablespoons in, maybe even slightly more, because I didn't know how spicy they were. And it was pretty intense! ;)

Here's a link to the original recipe (she has some great pictures of the process, you should check them out!): Chili Chicken Tacos.

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