Slow Cooker Chicken Tacos With Chipotle Cream Sauce Recipes
SLOW-COOKER CHILI CHICKEN TACOS
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 4h15m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 416 g, Fat 15 g, Fiber 2 g, Protein 47 g
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- PREP: Spray a large (6 quart) slow cooker with cooking spray. Pour the chicken broth in the bottom of the slow cooker. Trim off fatty parts of chicken thighs (some fat is fine; most will render off, I just slice off the big pieces on the sides). Combine the brown sugar, chili powder, paprika, cumin, and garlic powder in a small bowl. Add salt and pepper to personal preference; I add 1/2 tablespoon fine sea salt and 1/2 teaspoon pepper. Stir and then rub evenly over the chicken.
- COOK CHICKEN: Place the chicken and chicken broth in the slow cooker in an even layer. No need to stir. Cover and cook on low for 4-6 hours; it takes about 4 and 1/2 to 5 hours in my cooker.
- SHRED CHICKEN: Once the meat is completely cooked, remove the chicken to a large bowl. Shred with two forks.
- SAUCE: When the chicken is almost finished cooking, prepare the sauce. For the sauce, combine all of the ingredients in a blender or food processor. Season to taste with salt and pepper, I add 1/4 teaspoon of each. Blend or process until completely smooth. Taste and adjust ingredients to preference. You may want more chipotle for a hotter sauce (but add slowly!) or a little more salt or pepper. Toss about half of the sauce with the shredded chicken to warm it through. Add sauce gradually just until the chicken is nicely coated. Taste and adjust salt/pepper.
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