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Chicken sandwich clip taco

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Ingredients

Adjust Servings:
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 fresh jalapeño pepper, halved and stemmed (see Tip)
3 cloves garlic, peeled
2 tablespoons chili powder
1 tablespoon ground cumin
0.5 teaspoon salt
2 pounds skinless, boneless chicken thighs
16 (6 inch) corn or flour tortillas, warmed
Guacamole, chopped fresh cilantro, and/or lime wedges (optional)

Nutritional information

256
calories
6 g
fat
4 g
fiber
24 g
carbohydrates
25 g
protein
4 g
sugars
414 mg
sodium

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Chicken sandwich clip taco

This wonderful recipe is provided to all chicken lovers In this recipe we will show a new and wonderful way to cook chicken

Features:
  • Gluten Free
  • Vegan

This taco recipe is a great choice for midweek dinners, even if it's not Taco Tuesday! Instead of beef, we use moist, boneless chicken thighs and to make things easier for you, the taco filling is cooked in a slow cooker, so you can prepare it in the morning and come home to a delicious meal.

  • 3 h
  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

AT START

Combine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3½- to 4-quart slow cooker. Add chicken thighs; stir to coat.

2
Done

Cover and cook on Low for 5 to 6 hours or on High for 2½ to 3 hours.

3
Done

Remove the chicken and place in a bowl. Shred the chicken using two forks. Add enough sauce mixture from the slow cooker to the shredded chicken to moisten. Serve the chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges.

4
Done

Tip: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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