Happy Cinco de Mayo! It’s definitely taco day and these Slow-Cooker Chipotle Chicken Fajita Street Tacos are so easy to put together and packed full of smoky-savory flavor.
A slow-cooker can be a big help in the kitchen, especially when you have to spend time doing other things. Creating fajita-style tacos in a slow cooker just takes a few ingredients, and first a dry seasoning mixture should be applied to the chicken for maximum deliciousness. Bell peppers, sweet onions, diced tomatoes, and a few canned chipotle chilies are the other items that you may already have in your pantry to create an outstanding Mexican taco.
I enjoy rolling my chipotle chicken filling up in a street-taco size tortilla because it’s the perfect four-biter, three for some. 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.
Ingredients
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
(Serves 6)
To Prepare:
- 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!
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