I absolutely love my slow cooker in the winter time. All you have to do is throw some simple, economical ingredients in before heading out in the morning and you can return home to a warm, satisfying meal that is already basically done! It is also a really great way to cook lean and cheaper cuts of meat that need a long time to tenderize. One of my favorites is one adapted from Martha Stewart called Chili Chicken Tacos. Simply cook the meat in the slow cooker and add to a nice crispy corn tortilla along with your favorite taco toppings.
Serves 4-6
Ingredients
- 1 standard package boneless, skinless chicken thighs (about 6)
- 4 garlic cloves, thinly sliced
- 1 cup prepared tomato salsa or any favorite red or green salsa (I use mild)
- 1 teaspoon chopped canned chipotle chiles in adobo (careful these are hot)
- 1 teaspoon chili powder
- 1/4 cup packed brown sugar
- Coarse salt and ground pepper
- Hard corn taco shells
- Cilantro, shredded cheese, lime wedges, and non-fat greek yogurt for serving (or sour cream), etc.
Directions
- In slow cooker, combine chicken (trimmed of excess fat), garlic, salsa, chiles, chili powder, brown sugar, salt and pepper. Cover; cook on low, 8 hours being careful that sugar doesn’t burn.
- Shred chicken in slow cooker, using two forks. Serve in taco shells, with toppings, if desired.
- Use leftovers for quesadillas, taco salad, Mexican rice, etc. or you can freeze some in an airtight container for a quick meal later. I want to try to use this as a filling for tamales in the future.
Portion suggestion: Two corn tacos with about 4 oz of meat, 1/4 cup of low-fat cheese and 1/4 cup greek yogurt would be approximately 400-450 kcals depending on the portion size.
