This is a keeper! I changed the name of this recipe from Chili Chicken Tacos because I went heavy on the chipotle and that brought it to a whole new level. I made it in a crockpot because I had all afternoon and wanted a nice slow cook, but I bet you could make this on the stove too. The link to the original recipe that serves four is below. I made a little less. Two of us pigged out and had a little bit of leftovers.
Chipotle Chicken Burritos
- 1-1/4# boneless skinless chicken thighs
- 1 sm onion, sliced, sauteed
- 3 lg garlic cloves, sliced, sautéed with onion
- ¾ c tomato salsa
- 2-3 chipotle chiles in adobo plus extra sauce, chopped
- ½ tbsp chili powder
- Salt and pepper to taste
- Tortilla or taco shells – I used wheat tortillas
- Garnishes – cilantro, lettuce, shredded cheddar, corn, avocado, pickled jalapenos, salsa
In a crockpot, combine chicken, onion, garlic, salsa, chipotle, chili powder, salt and pepper. Cover, cook on high 4 hours or low 8 hours, stirring occasionally (per the recipe). I cooked it on low but toward the end took the cover off and turned it up to high to thicken the sauce – the chicken I bought was a bit frozen so it gave off a bit of water.
Save a bowl and shred the chicken in the crockpot. Serve in tortillas or taco shells with your choice of garnishes.
This was incredibly good. I told Jim that if I was served this in a restaurant, I would be raving about it. The long cook with the chipotle, onion and garlic is what I think puts it over the top. I could also imagine making quesadillas with this chicken. And now I have leftover chipotles to use in something else, yum.
For more foodie insight and delicious recipes, visit Deirdre’s site at Grabbing the Gusto.