Angie’s Chipotle Shredded Chicken – Taco Salad Style

This post is coming to you today from Sunny California.  Ok, it’s not, it’s foggy and cold.  But it’s California…my birth-state and I’ll take it.  We got here yesterday and the drive down 101 from Oregon was amazing.  The sky was blue and the beautiful ocean was endless.  Living in Eastern Washington makes me yearn to see and smell the ocean that I love so much.  So as soon as we got to Crescent City yesterday and I saw the first glimpse, we pulled over immediately and I jumped out and took in a DEEEP breath and let out a big sigh of joy….and then took this picture.

…and this one

Ok, so let’s get back to food.  Today is my sweet friend Angie’s Birthday!  Happy Birthday Angie!!  This recipe is for her Chipotle Shredded Chicken that cooks in the slow cooker all day long.  I love the slow cooker and I am seriously in love with the smoky sweetness of chipotles.

Angie made this recipe into tacos for us when we were on vacation together a couple of weeks ago.  She made sides of beans and rice and tons, and I do mean tons, of fixin’s!  They were fantastic!  There were seconds and maybe even some thirds being had by a few.

The recipe is extremely easy and the results are phenomenal!  Really phenomenal.  Look at the picture?  I want to lick my monitor.  I can smell it too.  Smoky.  Spicy.  Ughhhh…I want more now.

I know you don’t have a smell-a-computer, but if you did, you’d be inhaling greatness right now.  
Angie’s Chipotle Shredded Chicken Tacos

Ingredients
2 lbs boneless, skinless chicken thighs (about 6)
4 garlic cloves, minced
1/2 cup salsa (I used my Winter Salsa)
2 tbsp canned Chipotle chilies in adobo sauce, sliced
1 tbsp chili powder
salt and pepper, to taste
warm tortillas
Toppings:
shredded cheddar cheese, cotija cheese, lime quarters, sour cream, lettuce, homemade guacamole, tomatoes, cilantro, onion, salsa or whatever flips your skirt
Instructions
1 In a slow cooker, combine chicken, garlic, salsa, chipotle chiles, chili powder, 1/4 tsp pepper and salt to taste.  Add a 1/4 of water if the mixture looks too dry.  Cover; cook on high for 4 hours or low for 8 hours. (long and low is best).
2 Transfer chicken to a serving bowl, shred with 2 forks.  Taste and season with salt and pepper if desired.  Spoon onto warm tortillas and add toppings.  
p.s. I made Chicken Taco Salads with this recipe and the results were great. 
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Heather is the author of the food blog Farmgirl Gourmet. An avid home cook, amateur photographer and organic gardener. She lives in Spokane County, Washington where she develops family friendly recipes from her 100 year old kitchen.

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