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!

Black Bean and Corn Salsa

I'll confess that I don't do a lot of "original" recipes. I usually find recipes that interest me and then tweak them to suit my tastes. This was originally from a can of black beans...I made a few changes. Lots of protein and fiber - nice for a quick, light lunch.

15 oz can black beans
12 oz can whole kernel corn
1 medium tomato, finely diced
1/2 onion, grated
1/4 cup lime juice
1 tsp cumin powder

Drain and rinse beans and corn. Mix all ingredients and serve! Refrigerate leftovers.


Easy! Sometimes I double this recipe because it is so versatile, and I never get tired of it. I enjoy making "nachos" with this by putting a layer of corn chips (Snyder's of Hanover makes tasty corn chips with canola oil) on a nonstick baking sheet. Spoon the salsa over the top, and then a light sprinkling of cheese. Heat in a 350 degree oven till warm. Also good in tacos!