In the heat and humidity of summer I try not to turn the oven/stove on, so this means we end up eating a lot of large salads. Which is perfect for highlighting all the fantastic produce that’s available this time of year, but there comes a day when I want something hot. And since I don’t have an outside grill I generally turn to the crock pot. These easy tacos are a great way to use up any leftover produce, plus I can slip in a can of refried beans after the meat is done cooking and my husband is none the wiser!
2# Chicken thighs, boneless and skinless
1 1/2C Salsa (any and every kind will work-green, red fresh, jarred….)
1-2C Vegetables diced (onions, peppers, mushrooms, kale…whatever you have in your fridge)
2 Cloves of garlic, minced
1tsp Ground cumin
1 Lime juiced
Optional additions after the allotted cooking time- can of refried or regular beans, or corn kernels.
Put all the ingredients into a crock pot and give it a little stir. Set it on high for 4hrs or on low for 8hrs. After the meat is cooked, use a large wooden spoon, or two forks, to gently break the chicken apart. (If the mixture is too liquidy at this point ladle some of the juices out and pour it into a small sauce pan and place on a medium-high burner until the liquid is reduced by half. Pour the reduced liquid back into the crock pot.) Taste the taco filling and add salt or some hot sauce if needed.
Place a few tablespoons in a tortilla and top with your favorite toppings: grated cheese, cilantro leaves, sliced avocados, sliced radishes, sour cream….