Shredded Chicken Tacos in the slow cooker

Ingredients:
12 chicken tenderloins
5 oz of diced tomatoes with green Chile's (comes in a 12-15 oz can)
1 tsp pepper
1 tsp paprika
1 tsp Adobo
1 tsp Taco seasoning
6 oz of Mrs Renfro jalepeno green salsa, or something similar
6 oz trader joes tomatillo and roasted yellow chili salsa, or something similar
1/2 cup chicken stock
12 crispy tacos shells, or even the new nacho cheese taco hard shells

Toppings for tacos, in this order:
Cheese
Green onion
Salsa
Sour cream
Lettuce

Directions:
Combine everything from the top ingredients list into your slow cooker and turn on high for 4 hours. Pull the chicken pieces out and shred them. Put the chicken back in the slow cooker and keep on warm until ready to serve. When you are ready to put the chicken in the tacos, use tongs or a spoon with slots to drain some of the liquid. Then, finish with your toppings.

Enjoy this smoky, Mexican taco dish any way you like.  This would also be a great burrito. Don't go basic on the salsa for the slow cooker.  Don't buy the bright red mild salsa and throw it in.  You just won't get the flavor you need.  This is not a spicy dish but if you want more heat, buy or make a hot salsa for the topping.

I had this with a nice Malbec.
High Note
Elevated Malbec
2012
Uco Valley, Mendoza Argentina


Recipe remix for this one today (1/28/21)

Marinate 2 pounds of chicken tenderloins with 2 TBSP oil, 2 TBSP sofrito, 2 TBSP chipotles in adobo, La Criolla fajita seasoning and La Criolla taco seasoning. Marinate in the fridge for 2 hours at least or overnight. 

Crock pot on high: 

Add the chicken and all the marinade. Add 1 jar of Trader Joe's pepita salsa, 1 cup of chicken stock. Cook on high for 5 hours. Use a ladle to take about 2 cups of liquid out. You can keep chicken on warm for up to 2 hours before serving. 

Serve with:

Crispy tortillas

Green onion and cilantro

Shredded mexican cheese

Salsa

Pickled jalepeno

squeeze of lime

Recipe remix (2/10/21)

Fajita seasoning and taco seasoning with refrigerated taco juices from last time.

4 hours

Sear chicken in cast iron and throw into crock pot. Sprinkle cumin, oregano, paprika, ancho, and a little pinch of coriander.

Deglaze pan with 1/4 of red onion sliced and half jar of roasted habanero salsa.

Pour into crock pot.

Add rest of jar of habanero salsa (frontera brand) and 1 can of diced green Chili’s.

Cook on high 4 hours.

Serve with whatever garnishes you like.