Recipe: Easy Chili Chicken Tacos

Recipe and picture from Martha Stewart.
I actually made this in the oven versus the slow cooker. I also let the sauce simmer down a bit more on low on the stove top.

Ingredients

Serves 4

* 2 pounds boneless, skinless chicken thighs (about 6)
* 4 garlic cloves, thinly sliced
* 1/2 cup prepared tomato salsa, plus more for serving (optional)
* 1 to 2 tablespoons chopped canned chipotle chiles in adobo
* 1 tablespoon chili powder
* Coarse salt and ground pepper
* 8 hard corn taco shells
* Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

Directions

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Helpful Hint

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.