A couple years ago I went to my friend Nancy’s Super Bowl party. We spent the weekend coming up with all kinds of delicious ideas. She decided to make one of the day’s main bites to eat (BBQ pulled pork sandwiches) in the crock pot and just let people serve themselves whenever they wanted. Genius! I don’t eat pork like that, so I didn’t try any, but I liked the idea. I easily could have done BBQ chicken sandwiches here, but tacos are more my style. It would be really easy to prep a taco bar with all the fixings before the big game and allow your and your guests to eat at leisure.
I totally had delicious salsa to put on the tacos, but I totally got distracted by the amazing guacamole. The avocados in these parts are pretty phenomenal at the moment (that and I make delicious guac). Fear not, the salsa will find a home in the leftovers, if it doesn’t meet some tortilla chips first.
Another slow cooker recipe that would be perfect for Super Bowl Sunday, or any day really, I would also recommend my Tri-Tip tacos! They are delicious.
If a taco bar seems like a bit too much work, this recipe could easily be turned into an real chili recipe. You would just have add some more tomatoes/salsa. I would recommend a 15 ounce can of diced tomatoes (look for fire-roasted or chiles) and their juice and a second can of pinto beans (also drained and rinsed).
Slow-Cooker Chicken Chili Tacos
Loosely inspired by Martha Stewart.
- 2 pounds boneless, skinless chicken breasts or thighs (or a mix)
- 6-8 garlic cloves, minced
- 16 ounce jar prepared tomato salsa, plus more for serving
- 1 large onion, diced
- 1-16 ounce can pinto beans, rinsed and drained
- 1-2 Tablespoons canned chipotle chiles in adobo, chopped
- 1/2 Tablespoon smoked paprika
- 1/2 Tablespoon Chipotle powder
- 1 Tablespoon chili powder
- Kosher salt and ground pepper
- hard corn taco shells
- Cilantro, shredded cheese, guacamole, lime wedges, and sour cream, for serving (optional)
- In slow cooker, combine chicken, garlic, salsa, onion, chiles, pinto beans, chili/chipotle powder, paprika, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 6 hours).
- Transfer chicken to a cutting board, and shred, using two forks. Return shredded chicken to crock pot and stir with juices. Serve in taco shells, with toppings, if desired.