Chipotle Chicken Tacos

Gentle reader, although both apply to this recipe, I have declared a moratorium on the “slow cooker” and the “Ignorant American Fusion” post title devices because it was just getting tired. I need a slow-cooker-vention.

Here’s what I added to the pot, in sequential/bottom-to-top order:

• 2 split bone-in chicken breasts, skin removed/fat trimmed, sprinkled with kosher salt and cumin
• 1 green pepper, diced
• 2 chipotles canned in adobo sauce, plus a splash of the adobo
• 1/2 lime, cut in two
• A few stems of cilantro sprigs
• 1 small can tomato sauce
• 2 cups chicken stock
• 1/2 bottle Corona

Then I programmed the slow cooker to LOW for 7 hours, feeling a bit like a mad scientist bending technology to my will.

After the aforementioned hours were up and the slow cooker had magically transitioned to the WARM setting (God, I hope it does not become self-aware and take over), I let the mixture cool to room temp. I shredded the chicken—BE VERY CAREFUL TO REMOVE ALL THE BONES—and mixed the meat, the green and chipotle peppers, and about 2 cups of strained liquid, together in a saucepan and reheated it. I reserved the 2 additional cups of liquid in the fridge (full disclosure: I used this liquid, not pure chicken stock, in the Spicy Carrot Bisque).

I served the chicken with warmed flour tortillas, grated jack cheese, sour cream, sliced avocado and radish, and homemade salsa. Naturally, you could use all manner of accoutrements (salsa verde and cotija cheese come to mind). Happy Taco Whatever-Day!