matt harris*

recipe box · Tacos & Tex-Mex

Matt’s Slow Cooked Shredded Chicken Tacos

Ingredients

  • 1½ lb skinless, boneless chicken thighs
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 jar (16 oz) Pace chunky salsa or medium picante sauce
  • 12 flour tortillas (6-inch), warmed

Steps

  1. Preheat the oven to 325°F.
  2. Season the chicken with the salt, pepper, cumin and chili powder. Brown the chicken for a minute or two per side, until there is some nice color, on med-high heat in a Dutch oven. If needed, do it in batches so each thigh gets browned.
  3. Add the chicken back to the Dutch oven. Pour the salsa over the chicken.
  4. Cover and cook at 325°F for 2 hours or until the chicken is fork tender. Stick and break up a bit after an hour. Remove the chicken to a work surface.
  5. Try pouring sauce through a sieve to re-sauce the chicken.
  6. Using 2 forks, shred the chicken. Don’t put it back in the Dutch oven/salsa. Serve the chicken in the tortillas.

Based on: https://www.samsclub.com/content/slow-cooked-chicken-tacos-recipe