Sunday, July 22, 2012

Chili Chicken Taco Night

There's nothing like uncovering a Crate & Barrel gift card from your wedding three years ago and using it to buy something totally random and awesome ... a slow cooker. Also known as a crock pot, this counter top contraption cooks food at a low temperature for a long time. Sidenote: I absolutely hate touching raw meat. And with the slow cooker, all I have to do is dump it in there, put the lid on and pray my house doesn't burn down while it's cooking.

If you have a crock pot, try this Martha Stewart recipe (listed below). It calls for chicken thighs, but I used chicken breasts. I also went with soft taco shells and added sliced avocado.
  • 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).
  2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.
Oven method: 
Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.

Do you have any slow cooker recipes? Share the below!

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