Wednesday, August 3, 2011


Slow Cooker Chicken Tacos


  • 6 boneless, skinless chicken thighs
  • 4 garlic cloves, thinly sliced
  • 1/2 cup prepared tomato salsa, plus more for serving (optional)
  • Coarse salt and ground pepper
  • 8 hard corn taco shells
  • Corriander, shredded cheese, lime wedges, and sour cream, for serving (optional)

  1. In slow cooker, combine chicken, garlic, salsa, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
  2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.


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