Chili Chicken Tacos

I found this recipe in the magazine Everyday Food. The first time I made it I did not have all the ingredients so I made some substitutions. It was delicious. Last night I made it again, this time exactly like the original recipe, and it was DELICIOUS.

2 lbs skinless, boneless chicken thighs
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa
1 tbsp chili powder
1 to 2 tbsp chopped canned chipotle chilis in adobo
coarse salt and ground pepper

Combine all ingredients in slow cooker. Cover and cook on low for 8 hours (or high for 4 hours.) Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells with your choice of toppings.

My variation was to omit the tomato salsa and chili powder and use instead a 15 oz can of diced tomatoes and a packet of taco seasoning.

I used soft corn tortillas, a little shredded cheddar, and guacamole to serve. So good! I ate four and felt full the rest of the night!

Slow Cooker Barbecued Beef

This is DELICIOUS, and so easy! To make it even easier to assemble on a busy morning, prepare the sauce the night before, refrigerate, and just dump it all in the Crock Pot the next day!


1 1/2 cups ketchup
1 tsp liquid smoke flavoring
1/4 cup packed brown sugar
1/2 tsp salt
1/4 cup red wine vinegar
1/4 tsp ground black pepper
2 tbsp Dijon mustard
2 cloves garlic, finely minced
2 tbsp Worcestershire sauce
3 to 4 lb boneless chuck roast

In a large bowl, combine all ingredients except for roast. Place roast in slow cooker, and pour ketchup mixture over the top. Cover and cook on Low for 8 to 10 hours. Remove roast from slow cooker, shred with a fork, and return. Stir meat evenly to coat with sauce and continue cooking for approximately 1 hour.