Chipotle Chicken Thigh Tacos are a fantastic and satisfying evening meal to come home to.
I’ve been doing a lot with this slow cooked chipotle chicken recently. It’s just so easy to make and so versatile. If you didn’t see them, check out Slow Cooked Chipotle Chicken Lunch Box and Slow Cooked Chipotle Chicken Egg Wraps.
I prefer to choose a small soft tortilla for these, rather than crispy taco shells. If you go for the same, you’ll want to warm them for a couple of minutes in a dry pan, on both sides. Just to the point of a few brown spots appearing. They should still be very pliable. If you go too far, turn those ones into chips 🙂
I like to load these up with some greens (usually rocket/arugula), some guacamole and a little pico de gallo.
How to Make Chipotle Chicken Thigh Tacos
- You can use skin on or skinless chicken for this slow cooked delight. The nutritional reference in the recipe uses skinless chicken thighs. You can of course use chicken breast too, as we did in the Slow Cooked Chipotle Chicken Egg Wraps.
- Getting this chicken in the slow cooker will take less than 10 minutes, then you can put it on for 6 hours and set it to keep warm when finished. If you do that at in the morning you’ll come home to the beautiful smell of chipotle chicken. Most slow cookers have a timer to keep it warm until you get there. All you’ll need to do then is warm your tortillas, make your guac and pico and you’re good to go!
- First you’re going to get all of your marinade ingredients in the slow cooker and whisk them up.
- Add in your chicken thighs, making sure they’re covered by the marinade.
- Leave them for 6 hours on low and come back to perfectly cooked chicken thighs.
- If you use boneless and skinless thighs you can use a fork to shred them, just like you would with breast fillets.
- To complete the tacos just make some guac and pico, warm those tortillas, add in some fresh greens and a lime wedge for serving.
Slow Cooked Chipotle Chicken Tacos
Chipotle Chicken Thigh Tacos are a fantastic and satisfying evening meal to come home to.
- Total Time: 6 hours 30 minutes
- Yield: 2 1x
Ingredients
Slow Cooked Chipotle Chicken
- 450 g skinless boneless chicken thigh
- 2 tsp chipotle chilli powder
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 2 tsp salt
- 125 g tomato paste
- 120 ml chicken stock
- 1 tbsp lime juice
Guacamole
- 1 avocado
- 7 g coriander ((cilantro) (finely chopped))
- 1/4 red onion ((finely chopped))
- 1 tomato ((deseeded and finely chopped))
- 1 jalapeno ((finely chopped))
- 1 tbsp lime juice
- 1/2 tsp salt
Pico de Gallo
- 1/2 onion ((finely chopped))
- 1 jalapeno ((finely chopped))
- 2 tsp lime juice
- 1/2 tsp salt
- 4 tomatoes ((deseeded and finely chopped))
- 5 g coriander ((finely chopped))
To serve
- 100 g rocket leaves ((arugula))
- 1/2 lime wedge
- 4 tortillas ((small))
Instructions
Slow Cooked Chipotle Chicken
- Put all of the ingredients apart from the chicken breasts into the slow cooker and whisk until combined.
- Add the chicken breast and make sure they are covered all over with the sauce.
- Set the slow cooker to high for 4 hours or low for 6 hours.
- Once it done, shred with two forks, ready to use.
Guacamole
- Mash the avocado with a fork and combine with all other ingredients in a bowl.
Pico de Gallo
- Combine all ingredients in a bowl. Let sit for at least 15 minutes before serving.
To Serve
- Warm the tortillas on both sides for a couple of minutes in a dry pan. To the point they start to get a few brown spots.
- You can do this in an order you like. I like to spread the guacamole on the tortilla, then add the greens, the chicken and then the pico de gallo.
- When you're adding the Pico de Gallo, use a fork or slotted spoon so you don't get any of the liquid in there.
Notes
Nutrition information is for 2 tacos.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: dinner, lunch, Main Course
Nutrition
- Calories: 705
- Sugar: 23
- Sodium: 4551
- Fat: 29
- Saturated Fat: 5
- Carbohydrates: 62
- Fiber: 17
- Protein: 57
- Cholesterol: 216
