Recipe: Chicken Chili Tacos (using chicken thighs, crock pot)

CHICKEN CHILI TACOS



"This is an SPC favorite that got a new spin from the sister-in-law, Amanda, who is as passionate about cooking as she is about a good taco. I can't stress enough how delicious and easy this dish is. I use it a lot for casual entertaining and I've never had a nose turned up at tit. And believe me, this dish has been placed in front of some pretty picky noses." - LK

6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 tsp cumin seeds, lightly toasted
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft / flour or corn)
FOR SERVING:
Sour cream
Guacamole
Pico de gallo or salsa
Shredded lettuce (or try arugula, cabbage, baby spinach)
Shredded cheese such as Monterey Jack or cheddar or try crumbled goat cheese for a flavor change

Place the chicken, pico de gallo or salsa, lime juice and cumin seeds in a slow cooker and stir to combine.

Cover crock pot and cook on LOW for 6 hours. (You can cook on HIGH for 3 hours.)

Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juices from the pot and add the cilantro.

Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their own perfect taco.

Makes 4 servings
Used by permission to Recipelink.com from Random House
Adapted from source: How to Feed Family: The Sweet Potato Chronicles Cookbook by Ceri Marsh and Laura Keogh