Pulled Chicken Taco with Corn Salsa
Looking for tender, juicy chicken with Mexican flare but strapped for time? Enter your slow cooker! Grab your favourite salsa, some chicken thighs, and wraps. See you at dinner!
12 Fresh From The Farm Boneless, Skinless Chicken Thighs
1 2/3 tablespoons mild salsa
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1/4 teaspoon hot pepper flakes (for more for a spicier version)
1/2 teaspoon dried oregano
2 tablespoons cornstarch
Salt & pepper
2 cans of whole kennel corn
1 small tomato, seeded and diced
2 green onions, thinly chopped
1 jalapeno pepper, seeded and minced
1 tablespoon lime juice
1 tablespoon olive oil
2 tablespoons fresh cilantro, chopped
Salt & pepper
Step 1: Pour mild salsa into slow cooker. Blend in garlic, chili powder, ground cumin, hot pepper flakes, dried oregano and cornstarch. Add boneless skinless chicken thighs and mix until chicken is well-coated.
Step 2: Cook on low for 5 hours or until chicken is falling apart.
Step 3: Remove chicken and, using two forks, shred meat. Add cooking sauce from the slow cooker and mix together. Set aside in a serving platter or bowl.
Step 4: Combine corn salsa ingredients in a bowl.
Step 5: Serve pulled chicken with hard or soft tortillas, corn salsa and your choice of garnishes such as guacamole, shredded Monterey Jack cheese, sour cream, sliced jalapenos, chopped green onions and/or chopped cilantro.