Crock Pot Chipotle Chicken Tacos

Crock Pot Chipotle Chicken Tacos...what a mouth full. A delicious mouthful, if I'm allowed to be corny.

I don't spend a lot of time making the pictures of my food look great...I know that's frowned upon in the food blogging world, but oh well. I just want to spend my time making it taste awesome, be presentable, and of course eating it. Sounds fair to me. I got the chipotle sauce recipe from Red Book Mag, and I only changed a few small things, that's how good it was. I hope you enjoy these as much as my house did. 

Here are a few of my main staples, obviously a crock pot, fire roasted tomatoes, chicken broth, cilantro, and the chipotle sauce. The diced tomatoes with the chilies I used to make a quick pico de gallo. The chipotle recipe uses fire roasted tomatoes, but they aren't pictured here.

I don't know about you, but I love the taste of cilantro. The smell though... is so strong it gives me a head ache. Thankfully my taste buds won that war for this recipe though.

                                The picture is nice, but still does NOT do these babies justice. Tip: do not use corn tortillas for this recipe, because they instantly fall apart.

Crock Pot Chipotle Chicken Tacos

Serves: 4

What you’ll need:

Taco shells (I prefer soft whole wheat)
1.5 pounds of chicken breast
1 14.5 oz. can fire roasted tomatoes
2 cloves garlic

2-4 tbsp. of chicken broth (or water)

2 adobe chipotle chilies from a can

Plus 2 tbsp. of adobe chili sauce from the same can

Juice of 1 lime

1/2 tsp. Cumin

1 tsp chili powder

1 ½ tsp. chili powder

Salt and Pepper

1 tbsp. of fresh cilantro or 1 tsp dried (optional)

Taco Topping Options:

Pico De Gallo, Guacamole, shredded lettuce, Sour Cream, tomatoes, Pepper jack cheese, etc…

The Chicken

1.      Add your chicken to your crockpot. Sprinkle with S&P and chili powder

2.      Add enough chicken broth (or water) to just cover the chicken. Add the juice of half a lime and cilantro.

3.      Chicken cooks on low for 6 hrs or high for 4 hrs.

4.      You’ll know when it is done because it's no longer pink colored, and when you stick a fork in the middle, it starts to fall apart and shred.

5.      Remove chicken from the crockpot when it’s fully cooked through, set on a plate and allow it to cool.

6.      Shred chicken with (washed) fingers or with two forks. Once chicken is shredded put back in crock pot.

7.      20 minutes before serving, add your chipotle sauce (recipe below) till heated through and most of the juices are absorbed.  

Easy Chipotle Sauce

1.      Add following ingredients to a blender: fire roasted tomatoes, chilies and sauce, garlic, juice of second half of lime, cumin, and S&P. Blend to almost completely smooth.(A few lumps and bumps are good)

**This sauce can last in the fridge for up to 2 days, so you can prepare it ahead of time if need be.