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Shredded Chipotle Chicken Tacos

Sue Lau
Prep Time 10 mins
Cook Time 6 mins
Course Main Dish
Cuisine American, Tex-Mex
Servings 10

Equipment

  • Slow Cooker or Crock Pot

Ingredients
  

To Cook:

  • 1-1/2 pounds boneless skinless chicken breast
  • 1/4 cup water
  • 1 cup mild jarred salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon minced garlic
  • 2 canned chipotle chiles (minced)
  • 2 tablespoon adobo sauce (from can of chipotles)

To Build:

  • 10 taco size flour tortillas (warmed)
  • shredded iceberg lettuce
  • diced ripe tomato
  • crumbled queso fresco cheese
  • sour cream
  • salsa or taco sauce

Instructions
 

  • Place chicken in the slow cooker.
  • Stir up the water, salsa, cumin, salt, pepper, garlic, minced chipotles and adobo sauce.
  • Pour the sauce over the chicken, cover the crock and cook on low for six hours.
  • Lift out the chicken, shred with two forks and moisten with as much pan sauce as you like (you won't need all of it).
  • Serve chicken on warmed tortillas with toppings of choice.

Notes

From the kitchen of palatablepastime.com
Keyword crock pot recipes, slow cooker recipes