Ingredients Meat & Poultry Chicken Chicken Thighs Slow-Cooker Chili Chicken Tacos 3.6 (673) 40 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings: 4 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. Ingredients 2 pounds boneless, skinless chicken thighs (about 6) 4 garlic cloves, thinly sliced ½ 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 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). 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. Rate it Print