Some of the best hands-off chicken tacos slow-cooked until tender, juicy and flavor-packed to the nines with chipotle peppers, fresh lime juice, Ro-tel fire roasted tomatoes and green chiles plus taco seasoning.
Not only do they have all that going for them they’re double decker tacos so you get all the soft chewiness of a corn tortilla plus the crunch of a taco shell.
Perfect for someone like me who has a hard time deciding between the two.
Just when you thought they couldn’t possibly get any better, they also have a layer of melted cheese nestled in between the tortilla and shell. It helps them stick together and adds another layer of deliciousness.
You can add as little or as much lime as you want – start with a tablespoon at the beginning because it will help tenderize the chicken as it’s cooking.
Chipotle peppers are smoked jalapenos packed in a spicy adobo sauce. You only need two peppers out of the can for this recipe plus a spoonful of sauce – you can freeze the rest individually in an ice cube tray or in little baggies.
Look for them in the Mexican/Spanish aisle of your market.
- 1 can (11 ounces) Ro-tel fire roasted tomatoes & green chiles
- ⅓ cup diced yellow onion
- 2 canned chipotle peppers in adobo, seeds removed & chopped plus 1 tablespoon of the sauce
- 1 packet taco seasoning mix
- 1 - 2 limes
- 1 pound boneless chicken breasts
- 8 crunchy taco shells
- 8 corn tortillas (6 or 8-inch)
- 1 cup shredded sharp cheddar cheese
- shredded lettuce
- chopped tomatoes
- shredded sharp cheddar or jack cheese
- sour cream
- avocado or guacamole
- Add the Ro-tel with all the juices, the onions, chipotles, taco seasoning and 1 tablespoon lime juice to a 3 or 4-quart crockpot and stir everything together.
- Season the chicken breasts with salt and pepper and add them to the pot turning to coat them with the chipotle mixture.
- Cook on high 4 hours or low 6 - 8. Shred the chicken with two forks right in the pot.
- Stir in 1 - 2 tablespoons additional lime juice to taste and season with salt and pepper if needed.
- If there's a lot of juice in the pot you can cook it for a few minutes with the lid off and it will evaporate.
- Heat the crunchy shells according to package directions.
- In a hot skillet coated with a thin layer of vegetable oil heat the tortillas one or two at a time and sprinkle about 2 tablespoons of cheese over each one.
- When the cheese melts nestle a crunchy shell into each one gently pressing it together so it sticks.
- Fill with chicken and your choice of toppings.