I had been trying to figure out something different to use the corn in and wasn't quite in the mood for chicken tortilla soup (this is a default for me). I decided to try making chicken taco filling in the crockpot. It helps that they had chicken thighs on sale in the grocery store this weekend. I do love cooking with chicken thighs. I made some homemade salsa with some of the fresh tomatoes and jalapenos from the CSA and that is the base of the mixture. Add some black beans and fresh corn and I think it's going to be a tasty mix!
Crockpot Chicken Taco Filling
- 4 chicken thighs, bone-in, skin and fat removed
- 1/4 cup water
- 1 cup fresh salsa* (tomatoes, jalapenos, green pepers)
- 1 tsp Cajun spice
- 1 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 3 cloves garlic*, minced
- 1 can black beans, drained and rinsed
- 2 cups fresh corn kernals*
- 1/2 Tbsp lime juice
Place chicken in crockpot and pour water and salsa over the chicken. Next, add the spices, garlic, black beans, corn and lime juice. Cover and cook on LOW for 6-8 hours. The chicken should shredd very easily. Remove the bones and thoroughly shred the chicken. Serve in tortillas with your favorite taco toppings.
*CSA ingredients
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