The slow cooker has been getting a workout at our house the past couple weeks. I remade a favorite chowder recipe, made turkey stock in it, and then I decided it was time for a new taco recipe on Chez Us. This recipe for Slow Cooker Chicken Bean Tacos was definitely inspired by a recipe I saw on the internet a few weeks ago, most likely Pinterest; but, for the life of me I cannot find it. All I knew from the recipe that inspired was that it involved a slow cooker and some chicken, beans and corn.
Lately when we travel, when we get home we crave Mexican food. We use to want comfort food in the form of roasted chicken, endive salad and a hefty hunk of blue cheese. Now it is all about the spice. Don’t get me wrong, this recipe is definitely comfort food but not in the traditional sense of what we think of as comfort food.
I admit I cheated a bit on this recipe as I used a prepared seasoning sauces from Frontera Fiesta. I love their products (and this is NOT sponsored) as they are flavorful and so easy to use. Open the packet and pour it into the recipe. Typically I do not follow the instructions on the package, and I use what ever is turning me on, in my recipe.
I use chicken thighs as I find them to be more flavorful, and I also use the ones with bone in and skin on, because, well it adds flavor. Feel free to use thighs that are skinless if you prefer. As well, I let the corn, and the beans drain for a while to make sure there is not added liquid; would not want soggy tacos. I place them into a colander, rinse and then place the colander onto a plate in the refrigerator until ready to use. Whenever we are in Mexico, the tacos do not have traditional lettuce, tomato or cheese on them. Instead, I replace all that fluff with Napa cabbage and fresh cilantro in this recipe, as well as some drunken red onions, which are the bomb!
There you have it – easy peasy dinner in the slow cooker! After making these tacos i am thinking we should get back on the Taco Tuesday bandwagon; what do you think?