Crock Pot Chicken Tacos April 15, 2010
Whoa. I am in love with my crock pot, slow cooker, or whatever you want to call it. These juicy, tender and spicy tacos sealed the deal. I’m converting to an all-slow-cooker-all-the-time kind of girl.
I took my current crock pot from my dad last fall. When I asked him if I could have it, he wasn’t even sure what it was used for. I took that as a definite yes. Since then I’ve only used it a few times. I made some chicken stock and soup. I cooked some beans and made a simple but good black bean soup. The crock pot was just another item in our kitchen.
The simple idea to start using the crock pot more often and more creatively came to me while sitting at my cubicle a few weeks ago. See, I spend a lot of time at work browsing for recipes ( I mean..I don’t do that…). I even categorize them in fun ways while at work! In gmail, I have a tag just for recipe emails that I send myself and format in a convenient way. In google reader, I use tags to flag recipes I want to make from my assorted food blog folders. Oh the joys of making the internet into one big cookbook!
These recipe searching missions got me thinking about the crock pot, especially about how it could do the work without me and then the oven wouldn’t make our apartment hot during the increasingly warmer days we have been graciously enjoying.
These chicken chili tacos, from the queen herself Martha Stewart, are proof that you should stop cooking altogether and put everything into the crock pot this summer. I swear. Brian assembled the ingredients this morning while I was at work since he has a later schedule than me. The chicken needs no browning. Everything just goes right in and cooks at low for 6-8 hours.
We both came home to falling-of-the-bone chicken that was drenched in fragrant adobo sauce, garlic, and salsa. It was all ready, just like that, waiting to be stuffed into warm tortillas and eaten in a fit of end of the day hunger and delight. A little queso blanco, jalapeno peppers and mango hot sauce made my two tacos perfect. Spice is the key to a satisfying meal.
Can all of life be this easy?
I’ve heard you can make a cheesecake in a slow cooker. So maybe life is easy after all.
Crock Pot Chili Chicken Tacos
Adapted from Martha Stewart
2-2.5 pounds skinless chicken thighs
4 garlic cloves, minced
1/2 cup salsa
1 (or more) tablespoons chipotle chilies in adobo sauce. I always go for more.
1 tablespoon chili powder
Salt and ground pepper
1. Place the chicken, garlic, salsa, chipotle chilies in adobo sauce, and chili powder into the crock pot.
2. Cook for 6-8 hours on low.
3. Shred the chicken in the crock pot (or move all of it to another serving bowl, juices included) with two forks. It will literally drop off the bone. Discard the bones. Season with salt and pepper. Serve immediately.