Just made these last night. Another great slow-cooker recipe – so easy, and really tasty. Yes, another keeper from Everyday Food. They really do have some great (and easy) recipes in that magazine.
Here is the link to the recipe: http://www.marthastewart.com/318209/slow-cooker-chili-chicken-tacos
The canned chipotle chiles/peppers in adobo can be found in the mexican section at the grocery store. They add some smokey spice and heat to the recipe. I think you could leave them out and the chicken would still be delicious. However, my girls both ate it no problem – I only used 1 tablespoon. You could probably just add in a few shakes of hot sauce instead if you prefer or just add in a couple extra tablespoons of salsa. I am going to freeze the leftover chipotle peppers in tablespoon portions so I can use them for future recipes.
One note I have is if you have a large slow cooker, it will not take as long to cook the chicken. I left my large slow cooker on low and it was done in 5 hours. It was a start it at noon, and done by 5 for dinner time frame. Also, I used a trick from the Slow Cooker Spicy Buffalo Chicken Sandwich recipe and used a potato masher to “shred” the chicken right in the slow cooker. Worked like a charm!
We topped our tacos (we bought the President’s Choice Taco Shells – package of 12) with a squeeze of lime over the chicken, shredded monteray jack cheese, salsa, sour cream and cilantro. The recipe makes more than enough for at least 12 shells once you add on all of your toppings. You can choose to use flour tortillas instead, or a combination of both.