Chipotle Chicken

This can be made in the slow cooker or just plain in the oven. My husband prefers it when I bake the chicken in the oven & then combine everything. Oh and you can use this as a filling for hard or soft tacos, lettuce wraps(I use butter lettuce), quesadillas, or nacho topping! Here is the oh so delicious recipe!

Chipotle Chicken

Serves 4
Ingredients:
2 lbs boneless skinless chicken thighs*
4 garlic cloves, minced
1/2 cup of your preferred salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo(or more if you want it spicier)
1 tablespoon chili powder
salt & pepper
filling vessel of your choice
cilantro, shredded cheese, lime wedges, and sour cream for serving (optional)

Directions:

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and a teaspoon of pepper. Cover & cook on high for 4 hours or low for 8 hours.
2. Transfer chicken to a serving bowl(or keep it in the crock pot) and shred using two forks. Serve in your taco shells, lettuce leaves etc with toppings, if desired.

* if you decide to do this in the oven, I just use skin on, bone in chicken thighs and put them in a pyrex baking dish and bake for about 45 min at 425. I take off the skin, remove excess fat, & the bone & shred the meat. I then combine everything in a small pot & heat for 15 min or so. Just to let all the flavors combine.