Spicy Shredded Chicken

spicy-chicken-recipe-1OK, at the risk of becoming a recipe blog, I am posting another one, this time in a response from Sarah who upon her latest pilgrimage home discovered my spicy shredded chili chicken and has asked for the recipe to inflict on unsuspecting Aggies
I did a quick check of the internets and found that my secret recipe (that Linda cut out from the newspaper) is printed verbatim hundreds of times everywhere from Martha Stewart to Bikers with Crock Pots. (search “chili chicken tacos”) So here it is with my comments because you might like to know

Serves: 4
Total Time: 4-8 hr
Prep Time: 15 min


2 pounds (about 6) boneless, skinless chicken thighs – I use breasts, about 5
  • 4 clove(s) garlic, thinly sliced
  • 1/2 cup(s) prepared tomato salsa at least, plus more for serving
  • 1 to 2 tablespoons chopped canned chipotle chiles in adobo – I use at least twice that much, maybe half a can. The ones I buy come whole in the can, give em a little chop before you add to the pot
  • 1 tablespoon chili powder
  • Coarse salt and ground pepper
  • 8 hard corn taco shells – soft flour tortillas are our favorite
  • Cilantro, shredded cheese, lime wedges, and sour cream, for serving – in our house avocados or guacamole are required

  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.

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