I don't have many crock-pot recipes posted here, because honestly I haven't found many that we like enough to keep making. This will be one to keep. I normally do not like dark meat, but this was great, in fact I really liked it. This makes plenty, we had tacos (used corn taco shells to make this gluten free) one night, then cheese and chicken quesadillas another night (flour tortillas for them, and for gluten free you could try brown rice tortillas?), then the rest I'll use for chicken tortilla soup some other night.
1 jar salsa, (about 12 ounces; mild or spicy to taste)
1 teaspoon ground cumin
1 whole onion, chopped
2 cloves garlic, minced2 pounds boneless, skinless chicken thighs
salt and pepper, to taste
Place chicken in the bowl of a slow cooker, season with a little salt and pepper. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 6-8 hours. Remove chicken from pot, shred, then add some of the juices with chilies. Spoon chicken into corn taco shells or flour tortillas with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.
Heat tortillas with shredded cheese, add drained chicken taco mixture and create a quesadilla.
~Be sure to follow my recipe blog so you can get all the latest goodies!~
enjoy,
:.