Slow-Cooker Chili Chicken Tacos
- 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)
- This recipe is gluten-free
- Produce
- Cilantro (1)
- Meat
- 2 pounds boneless, skinless chicken thighs, boneless skinless (6)
- Canned Goods
- Chipotle chiles in adobo, canned (1 tablespoons)
- Condiments
- Tomato salsa, prepared (1/2 cup)
- Cooking & Baking
- Chili powder (1 tablespoon)
- Garlic cloves (4)
- Salt and ground pepper, Coarse (1)
- Bread & Baked Goods
- Corn taco shells, hard (8)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 12, 2011 (1 year ago).
67 people saved this recipe.
