Slow-Cooker Chipotle Chicken Fajita Street Tacos – Recipe!

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.

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:

1. 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.
2. 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.
3. Spoon mixture into toasted tortillas and top with scallions, and maybe another drip of adobo sauce.  Enjoy!