Here’s another recipe we tried while vacationing “Up North” this past week. I adore using my Crock Pot in the summer! So easy and you can still make hearty meals when it’s too hot to cook! Yay!
These tacos are perfect for breakfast, lunch or dinner.
~ serves 6 to 8 hungry people ~
2 lb. boneless skinless chicken thighs (fresh or thawed)
1/4 cup olive oil
1/4 cup low sodium chicken broth/stock
2 Tablespoons chili powder
3 teaspoons cumin
3 teaspoons paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon chipotle powder
1 packet dry, Hidden Valley Ranch dressing powder
3 cups fresh pico de gallo
shredded cheddar jack cheese
avocado chunks or guacamole
sour cream or plain greek yogurt
fresh chopped cilantro
homemade ranch dressing or Newman’s Own ranch dressing
18 to 24 corn or flour tortillas (taco size)
Place chicken thighs, olive oil, chicken stock, seasonings, ranch powder and 2 cups of the pico in the bowl of your Crock Pot/ Slow Cooker. Cover and cook on low 6 to 8 hours (or just until chicken is done.)
Once chicken is done, shred it with 2 forks. Serve on warmed tortillas with extra pico, cheese, avocado, sour cream, cilantro, lime wedges, hot sauce and a drizzle of ranch dressing.