chili chicken tacos

I picked up Martha's magazine, Everyday Food, from the newsstand while in line at Target a couple of weeks ago and I am seriously considering subscribing. I have several page corners turned down at recipes I want to try and the few that I have made are definitely 'make agains'.

This recipe for Chili Chicken Tacos was a hit last week. I threw it in the crockpot last Monday before we left for town and when we got home we all walked in the door and said 'Yum!' it smelled so good. All I had to do to get dinner on the table was shred the chicken, warm the tortillas and put out the toppings. Another bonus is that there were plenty of leftovers for dinner the next night too. When I make this again I might save the leftover chicken for a big plate of chicken nachos.

I made just a few changes to the recipe so am going to post my version but if you click on the link above it will take you to the original recipe.

2 lbs boneless, skinless chicken thighs (about 6)
1 garlic clove, minced
1/2 cup prepared salsa
1 Tbsp. chopped canned chipotle chiles in adobo
1 (scant) Tbsp. chili powder
kosher salt
ground pepper

Combine ingredients in a slow cooker. Cover; cook on high 4 hours (or on low 8 hours).

Shred chicken, moisten with a little of the cooking juices. Serve in warm flour tortillas with a little fresh lime juice, shredded white cheddar cheese, tomatoes, lettuce and sour cream.

Photo credit: www.marthastewart.com