Tacos in the crock pot seem like an appealing way to make a quick meal, except that I really love regular ground beef taco meat. I gave this green chile combination a try in an attempt to make taco meat with a slightly different taste, but cooked in the slow cooker. It turned out great! The first time we tried it, we all opted to eat it in a bowl with tortilla chips rather than as a taco because the meat is kind of liquidy. Since then, we’ve been eating it as a quick taco meal on a busy weeknight. I recommend straining the meat in a colander to get rid of the liquid, then returning it to the slow cooker to keep warm. White cheese seems more appealing, like shredded Monterey Jack, to create a white taco. A little shredded iceberg lettuce and a dollop of sour cream would finish off the white theme. Or added lettuce and chopped tomatoes for a more colorful taco. To convert it to a burrito, add some cilantro lime rice to the meat and cheese and wrap it in a flour tortilla, with lettuce and tomato on the side.
Green Chile Chicken Tacos
Ingredients
- 1 1/2 lbs. skinless boneless chicken thighs
- 3 small cans green chiles
- 1/4 cup chopped onion
- 1 tablespoon ground cumin
- 2 teaspoons minced garlic
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1 teaspoon garlic salt
- 1/2 cup water or chicken broth
Instructions
- Combine dry spices to form a seasoning blend in the bottom of the slow cooker
- Add all other ingredients to the slow cooker and cook on low for 8-12 hours.
- To serve, drain the meat in a colander and return it to the slow cooker, or use tongs to allow some of the excess fluid to drain away.
- Fill a taco shell or flour tortilla, or top a bed of tortilla chips, with green chile chicken.
- Top with your choice of additional toppings, including some combination of cilantro lime rice, refried beans, pico de gallo, guacamole, shredded cheese, chopped lettuce and tomatoes, olives or sour cream.
- Use green jalapeno sauce (like Tabasco brand) to add more heat as needed.
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