Slow Cooker Chicken Tacos

Serves 6

This recipe can be made ahead of time and then reheated when needed. Extras can also be frozen. Serve with Rice tortillas. You can also use Napa Cabbage leaves as a wrap.

 Options: Add in brown rice, avocado, a squeeze of lime, and cherry tomato halves.

1 dried ancho chili, seeded (Ancho chilies are dried poblano peppers) 

1 cup boiling water

5 cloves garlic

1 tablespoon ground cumin

½ teaspoon chipotle chili powder

2 teaspoons sea salt

3 pounds boneless chicken breasts (or chicken thighs) 

1 medium onion, chopped 

24 ounces strained tomatoes

2 tablespoons extra virgin olive oil

1. Preheat oven to 325 degrees.
2. Place the ancho chili in a small bowl and pour the boiling water over it. Let soak for 5 to 10 minutes. Then place the chili and soaking water into a blender with the garlic, chipotle chili powder, cumin, and salt. Blend on high until pureed.
3. Place the pureed chili mixture into a large casserole dish with the remaining ingredients. Cover and bake for one hour. Remove cover, stir, and bake for one more hour, uncovered.
4. After it is done, use two forks to shred the chicken. Taste and add any extra salt or seasonings if desired.

Slow Cooker Directions: 

1. Follow the above directions but place everything into a 4-quart slow cooker instead of casserole dish.
2. Cook on high for 4 hours, or on low for about 8 hours, and then shred chicken with two forks.