I love a good taco and there are weeks when all I could eat are tacos, in different varieties of course. I usually have a salmon taco from our local truck down the street during the week, but then I make them at home for my family and friends. What makes tacos so darn fun is that you can make a big batch of filling and let people build their own, or assemble them on a big platter and let them take as many as they desire. Weekends are great for this – just tacos, family and friends.
A slow-cooker can be a big help in the kitchen, especially when you don’t want to turn an already hot day into an extraordinary hot day, and chicken thighs are a good option that does wonders when cooked low and slow. Creating fajita-style tacos in a slow cooker just takes a few additional ingredients, but first a dry seasoning mixture must be applied to the chicken, and added to the pot before cooking. Bell peppers, sweet onions, diced tomatoes, and a few canned chipotle chilies are the other items that you may already have in your possession, and create an outstanding Mexican meal.
I enjoy rolling my chipotle chicken filling up in a street-taco size tortilla because it’s the perfect four-biter, three on some occasions. The warm seasoned chicken is super tender, along with the onions and peppers that melt into their spicy surroundings. I like to keep it simple and sprinkle a little sliced scallions over top, and maybe another drip or two of that adobo sauce from the chipotle can. This is what dreams are made of.
6 boneless skinless chicken thighs
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 bell pepper, any color
1 white onion, sliced
14 ounce can diced tomatoes, or 2 large tomatoes diced
3 chipotle chilies in adobo (more if you really like it hot)
24 street size corn tortillas or any variety
3 scallions, sliced
- Remove chicken from packaging and pat dry with paper towel. Add chili powder, onion powder, garlic powder and cumin to a bowl, stir. Sprinkle half of dry rub over top of chicken thighs. Place thighs in slow cooker.
- Add bell pepper, onions, tomatoes and chipotle chilies. Sprinkle remaining dry rub over top. Place lid on pot. Cook on low for 6 hours, stirring every 2 hours. Chicken will start to fall apart during second half of cooking time.
- Spoon mixture into toasted tortillas and top with scallions, and maybe another drip of adobo sauce. Enjoy!