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Slow-Cooker Chili Chicken Tacos

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Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker -- the results are ideal for shredding into tacos or sandwich fillings.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2008

Ingredients

  • 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)

Directions

  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.

Cook's Notes

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.

Reviews Add a comment

  • MS11106010
    31 MAR, 2015
    Outstanding! I add more garlic and chiles, and fry my own tortillas, but otherwise the recipe is perfect, and a huge favorite here.
    Reply
  • bigmaccafan
    1 MAR, 2015
    Im not a big commenter but I had to on this recipe...make it! I am hispanic and can say that this is absolutely delicious! I had some organic peach salsa sitting in my fridge and used it for this recipe. With a combo of ancho chili powder/new mexico chili powder for the tbspn requirement..love it! Fresh out of can chipotles will give considerable heat punch so be mindful of that..i just happen to have some in my freezer. Thank you Sarah for this recipe!
    Reply
  • kaurm21
    26 FEB, 2015
    My friend shared this recipe with me couple of weeks back and I fell in love. It's so easy to make and so flavorful. I did tweak it a bit used chicken breasts instead of thighs. I like to have the onions and garlic caramelized before adding it to the slow cooker. I also add fresh jalapenos to add some more kick to it. I definitely needed this in my life. :)
    Reply
  • galaxyrodeo
    14 APR, 2014
    This recipe is awesome. It's super fast, super easy, and tastes like home made Mexican food. I use salsa with no preservatives or additives and usually add vegetables like potatoes, squash, peppers, carrots, and onions. Throw some quinoa on the side and you have a pretty healthy Mexican chicken stew.
    Reply
  • Diane Robertson
    30 JUL, 2013
    I haven't made these yet, but I always buy rotisserie chicken on sale and then freeze. I would use the chicken and seasonings, then put in crockpot just to heat up. Would save a bit of time.
    Reply
  • pink_peppercorn
    28 JUL, 2013
    this recipe is crazy easy and delicious. IMO it makes more than 4 servings... more like 6 or even 8 depending on how full you make your tacos. I recently experimented with frozen chicken tenders instead of the chicken thighs (cooked for the same amount of time) and it came out just as good - presumably with less fat/calories as well. I love findings crock pot recipes like this one that can actually be easily assembled in the morning.
    Reply
  • Raspy10
    1 APR, 2013
    This recipe worked out perfectly. I ended up adding sliced green and red peppers (1 each) and sliced up 1 whole yellow onion and added a can of black beans. I also added a tsp of cumin and a sprinkling of salt for extra seasoning and cooked in high for 4 hours and low for another 2 hours. It came out perfectly. This will definitely be one of my go-to recipes for my crock pot!
    Reply
  • Sarah Miller Cummins
    1 MAR, 2013
    These are amazing and so easy to prepare! When all three of my boys like something, I consider it a huge hit! Love the kick these have!
    Reply
  • Slightly
    13 FEB, 2013
    I made this with chicken tenders instead of dark meat (my husband and I prefer white meat). I used a little extra salsa and only a dollop of the adobo sauce (taste it first - it's very spicy, so use what you think everyone will like). I was worried that the white meat would dry out, but it didn't. I cooked it on low for 8 hours and when I took it out to shred, it was delicious and moist. I often make ground turkey or beef tacos, but this is definitely a nice spin that I will be making again.
    Reply
  • MariaCristinaL
    20 JAN, 2013
    This recipe is amazing!!! The meat was so juicy and had tons of flavor. I used chicken breasts so it had almost zero fat and it was fantastic.
    Reply