Ingrédients pour Crock Pot Chipotle Chicken Tacos
- Boneless Skinless Chicken Thighs
- Garlic Cloves
- 1 cup salsa
- Chipotle Chile In Adobo
- 2 teaspoons chili powder
- Salt And Pepper
- Taco Shells
- Cheese
- Sour Cream
- Lettuce
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Comment préparer Crock Pot Chipotle Chicken Tacos
- Place 1.5 lbs boneless, skinless chicken thighs in your slow cooker.
- Add 4 cloves minced garlic, 1 cup of your favorite salsa, 2 chipotle peppers in adobo sauce (minced, remove seeds for less heat), 2 teaspoons chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cover and cook on high for 4 hours, or on low for 6-8 hours, until chicken is easily shredded.
- Transfer the cooked chicken to a large bowl and shred using two forks.
- Stir in 1/4 cup of the cooking juices to moisten the chicken.
- Serve the shredded chicken in warm taco shells with your favorite toppings. (Suggestions: shredded cheese, chopped onions, cilantro, sour cream, avocado)
- **Oven Instructions:** Preheat oven to 350°F (175°C). Combine all ingredients (including 2 cups of water) in a 5-quart oven-safe pot or Dutch oven with a tight-fitting lid. Bake for approximately 2 hours, or until chicken is fork-tender.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
16g
Carbs
6g