Taco night is the coziest night of the week. Put a pan of pulled chicken in the middle, with bowls of avocado, red onion, cheese and sour cream around it. Everyone builds their own taco, there is spilling, laughing and trading. That's how it should be. - Lobke
Why this works so well in the crockpot
Cooking chicken in salsa is almost too easy to call a recipe. The chicken cooks slowly in the sauce and absorbs all the flavor, and after a few hours you can pull it apart with two forks. Chicken thighs stay the juiciest; chicken breast can also work, but take it out of the pot in time. This is a recipe that is ready a bit faster than most stews, so it's ideal if you start it around noon. Don't have a crockpot yet? In "which crockpot is the best choice for you?" we help you choose the right one.
Let's get started!
- Place the chicken in the crockpot.
- Mix cumin, paprika powder, chili flakes, oregano and a pinch of salt and sprinkle it over the chicken.
- Pour the salsa over it and stir everything briefly.
- Cook on low for 4 to 5 hours (check chicken breast earlier).
- Pull the chicken apart in the pot with two forks and let it simmer in the sauce for another 10 minutes.
- Squeeze a lime over it and taste.
- Briefly warm the tortillas in a dry pan.
- Put everything on the table with avocado, red onion, sour cream, cilantro and grated cheese. From here everyone is their own boss.
Tip
Quickly pickled red onion makes every taco better: cut a red onion into thin rings and let it sit for 20 minutes in lime juice with a pinch of salt and sugar.
Variations and serving suggestions
- Burrito bowl: serve the chicken over rice with black beans, corn and guacamole.
- Nachos: scoop the chicken over tortilla chips, pour cheese over it and briefly grill.
Storage and leftovers
The chicken stays good in the refrigerator for 3 days and is easy to freeze in the sauce. A quesadilla with leftover chicken and cheese makes the next lunch completely perfect.
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