chili chicken tacos
Top with cilantro, shredded cheese, lime wedges, avocado, and low-fat Greek yogurt. Can also use it for quesadillas, taco salad, Mexican rice, or whatever you like.
Blue Ribbon Recipe
These chili chicken tacos are an easy and inexpensive dinner to make. Chicken thighs cook in a slow cooker with garlic, your favorite salsa, chipotle chiles, brown sugar, and a few seasonings. Once shredded, the sweet and spicy chicken is stuffed inside taco shells. Sprinkle with your favorite toppings for a tasty taco night. This shredded chicken will also be good in quesadillas or on nachos.
prep time
30 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
4-6 serving(s)
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 cloves garlic, thinly sliced
- 1 cup prepared tomato salsa or red or green salsa
- 1-2 teaspoon chopped canned chipotle chilies in Adobo sauce
- 1 teaspoon chili powder
- 1/4 cup packed brown sugar
- - coarse salt & ground pepper, if needed
How To Make chili chicken tacos
-
Step 1In a slow cooker, combine chicken (trimmed of excess fat), garlic, salsa, chilies, chili powder, brown sugar, salt, and pepper. Cover and cook on low for 7-8 hours, being careful the sugar doesn't burn. -
Step 2Using 2 forks, shred chicken in the slow cooker.
-
Step 3Serve in taco shells with your desired toppings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Culture:
Mexican
Collection:
Back-to-School
Collection:
Fiesta Time!
Ingredient:
Chicken
Method:
Slow Cooker Crock Pot
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