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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17 Comments

  • Reply
    Ashley
    September 26, 2013 at 11:46 am

    This is Martha Stewart’s recipe-not Angie’s. Just sayin.

  • Reply
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  • Reply
    Aiping Wang
    January 31, 2012 at 4:55 am

    I also love tacos but we only make a cheese as a for dipping, I better try this recipe. It looks delicious and tasty. Thank you for sharing this to us more powers

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    Viagra Vs Cialis
    November 22, 2011 at 10:27 am

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    A SPICY PERSPECTIVE
    September 1, 2011 at 8:01 am

    This looks like a recipe my family would ask for again and again!

  • Reply
    EA-The Spicy RD
    August 30, 2011 at 9:31 am

    These look fabulous! Makes me want to buy a slow cooker, but a new blender is first on my list. Enjoy your trip in Cali, my birth state too 🙂

  • Reply
    Cookin' Canuck
    August 27, 2011 at 9:29 pm

    I do the same thing whenever I get back to the ocean – breathe in that salt air. The smokiness of the chipotles is the perfect addition to these tacos.

  • Reply
    Kimmy Bingham
    August 27, 2011 at 7:17 am

    Oh Heather, that coastal picture is just amazing. I love those moments where your body just gives in and relaxes. Beautiful! I love this slow-cooker recipe, I’ve been trying to use mine more and this is perfect!

  • Reply
    Adryon
    August 26, 2011 at 8:23 am

    I’ve been looking for more ways to use my slow cooker and with my chipotle pepper loving family, I think I have a winner. I sent a link to Michael who promptly responded “Yes. Tonight?”

  • Reply
    Aimee
    August 25, 2011 at 11:18 pm

    This looks mouthwatering!!! YUM!

  • Reply
    Nelly Rodriguez
    August 25, 2011 at 6:34 pm

    I could eat these…over anything and everything. Promise to make me this…and those lasagna cups…when I visit? 🙂 xoxo

  • Reply
    Annapet
    August 25, 2011 at 3:36 pm

    Happy Birthday, Angie!

    Heather, this looks really good and I might have it over rice ;-). Thanks for sharing!

  • Reply
    Wenderly
    August 25, 2011 at 1:32 pm

    Oh my stars does that look delicious! Happy Birthday Angie!

  • Reply
    nancy@skinnykitchen.com
    August 25, 2011 at 1:00 pm

    Looks really delicious. I’m a California girl. Have fun there!

  • Reply
    alison @ Ingredients, Inc.
    August 25, 2011 at 10:43 am

    looks so good!

  • Reply
    Karen
    August 25, 2011 at 10:22 am

    Yum! Taco meat in the slow cooker is SOOOO good. Love the spice of the chipotles. Enjoy California…hopefully the sun comes out soon for you. It’s overcast but way too muggy today. Ugh…

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