Slow Cooker Salsa Chicken Tacos
With quick prep and a walk-away cooking method, this meal couldn’t be any easier to prepare. Set out all the garnishes for a fix your own meal that even the pickiest of eaters will enjoy.
Loading ...September 18th, 2012
By Paula Bowman
Servings
6Prep Time
10 minutesCook Time
4 to 8 hoursIngredients
- 1 1/2 lbs boneless, skinless chicken thighs
- juice of 1 lime, plus 1 lime, cut into wedges
- 2 tbsp minced garlic
- 1 tbsp chili powder
- 1/2 jalapeño, seeded, finely chopped, (about 1 tablespoon)
- 1/3 cup store-bought tomato salsa, plus more for serving
- 12 corn tortillas
- Garnish:
- 2 tbsp chopped fresh cilantro
- shredded Monterey Jack or Cheddar cheese, for garnish
- sour cream, for garnish
- avocado, diced, for garnish
- shredded cabbage or lettuce, for garnish
Directions
Slow Cooker Method In a 4-to 6-quart slow cooker, combine chicken thighs, lime juice, garlic, chili powder and jalapeño and toss until thoroughly coated. Add salsa, cover and cook on low for 8 hours or high for 4 hours.
Thirty minutes before serving, preheat oven to 350°F. Wrap stacked tortillas in aluminum foil and bake in oven until warm, about 15 minutes.
Remove chicken from slow cooker and shred meat using two forks. Add some cooking liquid to moisten and stir in cilantro. Serve chicken mixture inside tortillas with cheese, sour cream, avocado, cabbage, lime wedges, and extra salsa as garnish.
Oven Baked Method: Preheat oven to 350°F. Toss chicken thighs lime juice, garlic, chili powder and jalapeño together in a Dutch oven or a heavy bottomed oven safe pot with a tight fitting lid. Add salsa and 1 1/2-cups water or chicken broth. Cover and bake until chicken is tender, about 2 hours. Check pot towards end of cooking and add more liquid if necessary. Continue with step 2.
