Wednesday, October 12, 2011

Slow Cooker Chicken Tacos


2 can diced green chilies
24oz salsa
2tsp cumin
2 onions, chopped
4 cloves garlic
4lb bone in chicken thighs

Place chicken in the bowl of a slow cooker. Top with salsa, diced green chilies, cumin, onion and garlic. Cover and set on low. Cook for 8 hours. Remove chicken from pot, shred, and return to juices. Spook chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.

This was absolutely wonderful. If you are looking for a make ahead recipe for shredded chicken to use in your dishes, use this one. When you slow cook something on a bone, the longer it cooks, the more tender it becomes. The flavor and texture of this chicken was just perfect. We put into hard taco shells and added some shredded lettuce, tomato, cheese and guacamole. We ate it with some chips and our leftover seven layer dip. This is definitely a recipe that will be making more appearances to our menu.

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