Thursday, November 04, 2010

Chicken Taco Recipe

One of our favorite things in Oklahoma is the Farmer's Market at the OKC campus of OSU. If we could take it home to Maryland we would. It's made Oklahoma feel much more like home and helped so much with my dietary restrictions and our general goal to eat local. (Sonic counts right? I mean it's based in Oklahoma...) We go every Saturday morning and buy everything from meat to cheese and eggs and of course veggies. We signed up and ordered a turkey last week for Thanksgiving and can't wait to pick him up!

Dre's lunches the first few weeks were salads, all local ingredients and so nice and colorful! You can tell he's a man with a wife though. Poor guy. Who else has to eat salad for lunch while they're in training? ;-)

One of the best deals at the Farmer's Market is a bag of chicken thighs. They're about $5 for 15 lbs of boneless, skinless chicken meat (in Oklahoma) and make some great crockpot dinners. We bought a bag about every week when I was in Oklahoma August-September and I would make a meal or two out of them and then aim to freeze at least one meal's worth of leftovers for when I was back in Maryland and Andree was alone in Oklahoma.

I think our favorite chicken thighs meal is chicken tacos. There's just so many options of what to do to change them up; the possibilities are endless depending on either what you have at your fridge or are hungry for (verde salsa, pickled onions and cucs, cheese, avocados, cilantro). This is our go-to recipe for chicken taco meat though I don't follow it quite exactly if I don't have an ingredient I make it work with what I have. We eat the cooked meat as tacos, burritos, on nachos, or even on salads. It's so easy, and so good!

  • 2 lbs. boneless, skinless chicken thighs (you can use bone-in or chicken breasts or whatever you have; Oklahoma is the first time I've used boneless, skinless; I just get Dre to take the meat off the bones for me after they're cooked)
  • 4 garlic cloves thinly sliced
  • 1/2 cup prepared tomato salsa (any flavor you'd like; you can also easily add fresh tomatoes, onion, cilantro for a more 'homemade' flair)
  • 1 to 2 tbsp. chopped canned chipotle chiles in adobo
  • 1 tbsp. chili powder
  • salt & pepper
  • extra fixin's and taco shells/tortillas for dressing up the meat into tacos
Combine all the chicken, garlic, salsa, chiles, chili powder, salt and pepper in the crock pot. Cover and cook on high for 4 hours (or low for 8 hours).
Once cooked cooked, shred the chicken, mix in some of the juices to moisten and serve!
Seriously, the easiest, most delicious chicken tacos ever (even if meat never photographs well on the cell phone...)!


Ruth said...

Yum! I've been trying to find some slow cooker recipes. Or rather, thought about doing it - so thanks for making my job easy with this one! ;)

Chef Jay said...

Matches perfectly with my own canning salsa recipes. Great recipe this holiday season! Thanks. :)