Awesome, super simple meal…and also one that you can decorate as you wish. We used the chicken for tacos, but it would make a great sandwich or addition to a salad as well. Below is basically my doubled version (I used the whole package of thighs from Costco), because this is something that has a hundred uses leftover. Lynn Crawford whipped these up on the Marilyn Denis show – enjoy!
Chicken Tacos (Slow Cooker)
5 lbs. boneless, skinless chicken thighs (and/or breasts, but I always use thighs)
2 onions, diced or cut into thin half moons AND 4 cloves of garlic, minced
2 t. EACH smoked paprika AND salt
1 t. freshly ground black pepper
1 1/2 c. strong chicken broth
Saute the onion and garlic in a bit of oil in a skillet over medium heat for a few minutes until softened. Add in the 3 spices and stir to combine, then scrape the whole mix into your slow cooker. Place all of the chicken on top, pour in the chicken broth, and cook on LOW for 7 hours. I try to give it a stir at least once during the cooking time.
When the chicken is cooked and cool enough to handle, go through it to remove any extra fatty bits (if you wish), and take the time to pull it apart – I find this easier to do on a plate. Save the juices, but only use what you need for the moisture level that you enjoy (we don’t like soggy tacos!).
To add some zip to your taco meat, shred as much chicken as you’ll use for your taco meal and add it back into the slow cooker along with;
1/2 t. cumin AND 1 t. chili powder
2 T. orange juice AND 1 T. apple cider vinegar
Turn the cooker on high until the liquid is reduced and the chicken is good and hot, and again, add some of the leftover juices if you like it more moist. Serve it up as you wish with taco fixings and refrigerate or freeze any leftover meat for another quick and easy meal.
- Category: Chicken, Mexican, Slow Cooker