http://www.marthastewart.com/recipe/chili-chicken-tacos and knew it was exactly what I wanted to serve.Earlier in the day I prepared the ingredients,set-up the slow cooker and pushed the COOK button. The house smelled amazing when we got home and the chicken fell apart.Oh my goodness,it was spicy,garlicky goodness shredded chicken. It also now has a permanent home on my TACO NIGHT menu. Enjoy!
** So the link takes you to Martha's recipe,but here's my version of it:
Slow Cooker Chicken Tacos serves 6
4lbs boneless,skinless chicken thighs
4 garlic cloves,thinly sliced
1 16oz jar Pace Picante Sauce
1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
2 TBL olive oil
- combine all ingredients in bowl of slow cooker.Cook either 4 hours on high or 8 hours on low.When the chicken is finished,transfer to plate and let cool. Shred chicken on a cutting board.(It should shred pretty easily,if not fall apart in picante,garlic love...Yep I said it.) Now you can either transfer it to your serving dish or put it back its cooking liquid and keep warm until ready to serve. (The olive oil added a little more fat to the mix and the water helped the chicken to steep sort of ,braise may be the term I'm looking for,either way,I think it made for a really tasty broth.)This was dang fine on some tacos.Make you some rotel dip and you've got a great TACO NIGHT ahead.