Shredded Chicken Tacos

This taco recipe is a great choice for midweek dinners, even if it's not Taco Tuesday! Instead of beef, we use moist, boneless chicken thighs and to make things easier for you, the taco filling is cooked in a slow cooker, so you can prepare it in the morning and come home to a delicious meal.

Course Main Course

Cuisine Mexican

Keyword Chicken Thighs, Chili Powder, Fire Roasted Diced Tomatoes, Garlic, Ground Cumin, Jalapeño Pepper, Lime, Salt, Tortillas

Cooking Method Slow Cooker

Prep Time 5

Cook Time 3

Total Time 3 15

Servings

Calories 504kcal

Author EatingWell.com

Equipment

Slow Cooker 3½ to 4 quart
Mixing Bowl

Ingredients

14.5 ounces Fire-Roasted Diced Tomatoes Undrained
1 Jalapeño Pepper Halved and stemmed
3 cloves Garlic Peeled
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
½ teaspoon Salt
2 pounds Chicken Thighs Boneless
16 Tortillas Corn or flour, warmed
1 cup Guacamole Chopped with fresh cilantro, and/or lime wedges

Instructions

Combine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3 1/2- to 4-quart slow cooker. Add chicken thighs; stir to coat.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
Remove the chicken and place in a bowl. Shred the chicken using two forks. Add enough sauce mixture from the slow cooker to the shredded chicken to moisten. Serve the chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges.

Notes

Tip: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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