Ingredients Meat & Poultry Chicken Chicken Thighs Slow-Cooker Chili Chicken Tacos 3.6 (675) 42 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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