My family loves to make our own tacos using this chicken as a base. I usually prep the chicken the night before and let it marinate in the fridge overnight, then have my husband put it in the slow cooker when he gets up the next day. Serve with soft or crunchy taco shells and tomato-corn salsa!
Trim excess fat off chicken thighs. A little will add flavor, but you don’t want them swimming in grease.
Place thighs in the slow cooker and add chipotle, garlic, and cumin. Add salt and pepper to taste. Use less salt if you don’t have low sodium chicken broth.
Cut lime in half and squeeze over chicken.
Pour chicken stock or water over everything. It does not need to cover the chicken, but it should allow the other ingredients to move around.
Cover and let marinate overnight in the fridge. Cook in the slow cooker at high heat for about 4–5 hours, or low heat for 6–7 hours, until chicken is easily shredded.
Remove chicken from the crock and shred. Pour off excess liquid, reserving about a cup. Return the chicken to the crock and pour liquid over to keep warm and juicy until you are ready to serve!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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From Scratch on 5.9.2011
Sounds yummy!