shredded chicken tacos

Slow Cooker

Shredded Chicken Tacos

Drescription

This taco recipe is a great choice for midweek dinners, even if it's not Taco Tuesday! We use moist boneless chicken thighs instead of beef. To make things easier for you, the taco filling is cooked in a slow cooker, so you can prepare it in the morning and come home to a delicious meal.

Ingredients

1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 fresh jalapeño pepper, halved and stemmed (see tip)
3 cloves garlic, peeled
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon salt
2 pounds skinless, boneless chicken thighs
16 (6 inch) corn or flour tortillas, warmed
1 cup guacamole, chopped fresh cilantro, and/or lime wedges

Directions

Combine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3 1/2- to 4-quart slow cooker. Add chicken thighs; stir to coat.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
Remove the chicken and place in a bowl. Shred the chicken using two forks. Add enough sauce mixture from the slow cooker to the shredded chicken to moisten. Serve the chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges.

Longevity Noodles with Spicy Pork & Vegetables

Serve this spicy pork-and-vegetable lo mein for Chinese New Year or for dinner anytime. While some cooks like to cut the noodles into 6- to 8-inch lengths to make them easier to combine with other ingredients, for the New Year the noodles can never be cut because that symbolizes bad luck. The longer the noodles, the longer your life! Be sure to thinly slice the pork and mushrooms so they cook through. And thoroughly dry the bok choy to avoid creating a braise instead of a stir-fry.