Slow Cooker Chicken Tacos
Crock pots are your friend in the summer.
I grew up in a household with three or four crock pots in the pantry at any given time. Depending on what you were cooking and your mood, you could choose a huge stainless steel behemoth or a cute cottagecore number with blue hearts.
When I got married and left home, I got to pick a crock pot to take with me. I chose a medium one with plain stainless steel sides. I have carried that pot across the country, making roast beef on Christmas Eve, pulled pork for summer tacos, baked beans for cook-outs and chicken tortilla soup on fall camping trips.
This recipe is one of my favorites. It fills the house with a delicious aroma of chicken and spices until everyone in the family, human and dogs, starts lingering in the kitchen, hoping for dinnertime.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs 3 tablespoons honey 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon cumin 8 ounces canned diced jalapeños (I like to use one 4-oz can of mild and one 4-oz can of spicy) To be added later: 1 can of black beans (rinsed and drained) juice of one lime 1 cup frozen fire roasted corn For serving: corn tortillas pickled onion avocados cilantro
Instructions
Combine chicken, honey, onion powder, garlic powder, salt, cumin and jalapeños in a slow cooker.
Cook for 3 to five hours, stirring occasionally if you are around.
Use two forks to shred the chicken.
Stir in black beans, lime juice and corn. Cover and let warm up for five to ten minutes.
Serve in warmed tortillas with pickled onions, avocados and cilantro.
Notes:
To warm, wrap tortillas in a damp dishcloth or paper towels, place in microwave safe plastic bag, fold top over (but don’t seal it) and microwave at 50% power for about 4 minutes. Let sit for 2-3 minutes and be careful of steam when you take them out.
Pickled onions are easy to make at home. This is my go to recipe for pickled red onions.
These go really well with mango with chile lime.
