I generally turn my nose at recipes that call for baking something when it traditionally is fried, but these taquitos intrigued me. I tried them and absolutely loved them! I used Martha Stewart’s method for crock-pot shredded chicken, and used Central Market spicy 4th anniversary salsa and added 1 diced onion and the spices called for in the actual taquito. 6 chicken thighs, combined with the other filling ingredients, made 20 6 inch taquitos. There was even a little leftover filling. I added cayenne and some diced canned jalapenos to the mix. I used queso fresco and cheddar cheese. I served with our standard guacamole, which we added some sour cream to.
Martha Stewart’s Slow-Cooker Chili Chicken Taquitos.
- 2 pounds boneless, skinless chicken thighs (about 6)
- 4 garlic cloves, thinly sliced
- 1/2 cup prepared tomato salsa, plus more for serving (optional)
- 1 to 2 tablespoons chopped canned chipotle chiles in adobo (I used red wine vinegar)
- 1 tablespoon chili powder
- Coarse salt and ground pepper
- 8 hard corn taco shells
- Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)
- In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
- Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.