Crockpot Chile Chicken

A friend of mine shared this recipe and it went viral among our group of friends. It's on weekly meal plan repeat now for most of us, and for good reason. This tastes amazing, and is so easy. The recipe is written as taco filling, but I love to use it in chicken enchiladas, salads, or rice bowls too. Baby girl loves it on its own. I usually sub a small can of green chiles for the chipotle in adobo when I'm making it for her so it's not too spicy. I also use chicken breasts instead of thighs, since that's what I keep on hand.

 

Crockpot Chile Chicken
From Martha Stewart
Serves 4-6

2 pounds boneless, skinless chicken thighs or breasts
4 garlic cloves, thinly sliced or pressed
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo or can of mild green chiles
1 tablespoon chili powder
Coarse salt and ground pepper
For tacos:
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, or use as desired.