Chili Chicken Tacos

This crockpot recipe is super easy and uses cheaper pieces of chicken instead of the expensive breasts. The chicken is incredibly tender and falls right of the bone. After you shred the cooked chicken, you might want to add extra seasoning - the chicken takes on a little bit of flavor but I think it needs a little more.

Prep time: 15 minutes
Cook time: 4 1/2 hours (8 hours on low)
Serves: at least 6-8 tacos

Ingredients:
2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup salsa, plus more for serving
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
8 taco shells or tortillas
sour cream, shredded cheese, lettuce, tomato, etc for serving

Directions:
In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, salt and pepper. Cover, cook on high for 4 1/2 hours or low for 8 hours.

Transfer chicken to cutting board or bowl and shred,using two forks, separating the bone and fat away. Moisten with cooking juices if needed. Serve in shells or tortillas with desired toppings.

Oven Method:

Preheat over to 350. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups of water. Cover; bake until chicken is fork tender, about 2 hours. Proceed with step 2.