Batch Size
Chipotle: 6 · Bean Crockpot: 12
This registry entry bundles three related family recipes: Chipotle Chicken Tacos, Hola Todos Shredded Chicken, and Bean and Chicken Crockpot Tacos. The batch toggle above scales all three at once.
Chipotle Chicken Tacos
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- Cook the chicken:
- Place chicken in a crockpot.
- Add onion, garlic, peppercorns, chipotles, and enough water to cover.
- Cover the crockpot and cook for 6 to 8 hours on low, until the chicken is cooked through.
- Shred the chicken:
- Remove chicken from the cooking liquid and set aside until cool enough to handle.
- Remove skin and discard.
- Shred 3 cups of chicken and set aside; reserve the remaining chicken for another use.
- Warm the tortillas:
- Line a basket or bowl with a clean kitchen towel.
- Place tortillas, one at a time, over medium heat directly on a gas burner.
- Cook until the edges begin to blacken, about 30 seconds.
- Turn, and cook until the edges of the second side begin to blacken, about 20 seconds more.
- Turn once more, and cook until the tortilla puffs slightly, about 10 seconds more.
- Transfer to the towel-lined basket and enclose in the towel; repeat with the remaining tortillas, adding each to the basket when done.
- If making ahead, wrap in aluminum foil and reheat in a 350°F oven.
- Assemble and serve, makes 6 servings:
- Place the shredded chicken in a medium bowl, taste, and season with salt and pepper if desired.
- Set out the cheese, lettuce, sour cream, salsa, and lime wedges in bowls along with the chicken and tortillas.
- Allow each person to assemble tacos as desired.
Hola Todos Shredded Chicken
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- Poach and shred the chicken:
- Place chicken breast in water or broth to cover with the coarsely chopped onion, garlic, peppercorns, and bay leaves.
- Bring to a boil and reduce heat to a simmer for 1/2 hour.
- Turn off heat and allow chicken to cool enough to handle.
- Shred chicken and set aside; reserve the cooking liquid.
- Finish in the skillet:
- Heat cooking oil in a hot skillet.
- Add the finely chopped onion and sauté for 3 minutes.
- Add the Rotel tomatoes and chiles and sauté for 3 minutes.
- Add the shredded chicken and toss to blend ingredients.
- Add the reserved cooking liquid and simmer for 10 minutes or more, stirring often.
- Season with salt and pepper.
Bean and Chicken Crockpot Tacos
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- Assemble the crockpot:
- In a 3 to 4 quart crockpot, place the chicken thighs and sprinkle with taco seasoning mix.
- Top with the chilies, tomato sauce, onion, chili powder, and drained beans.
- Cover and cook on low for 8 hours.
- Shred and finish, makes 12 servings:
- Remove chicken from the crockpot and shred with two forks.
- Using a potato masher, mash some of the beans in the crockpot.
- Return the chicken to the crockpot and mix well to blend.
- Serve with taco shells, shredded cheese, lettuce, sour cream, and salsa.
Registry Note:
The Bean and Chicken Crockpot Tacos ingredient list includes a whole chicken (3–4 lb) as originally recorded, but the instructions for that recipe only reference the boneless, skinless chicken thighs. Kept as-is from the original card — worth double-checking with whoever wrote it down.