Well, I did and it was great! I let the meat cook in my slow cooker all day long and then prepped the taco fillings at night. The meat made enough for dinner, lunch most of the rest of the week, and we still have frozen leftovers!
Chicken Filling
1 onion, minced
1 tablespoon chili powder
2 tablespoons vegetable oil
1 jalapeno chile, stemmed, seeded and minced
3 minced garlic cloves
2 teaspoons ground cumin
1 8oz can of tomato sauce
1.5 teaspooons sugar
2 lbs chicken-mix between skinnless breasts and thighs
juice of 1 fresh lime
1/2 small can adobo sauce
In a small bowl, microwave the onion, chili powder, oil, jalapeno, and cumin in a bowl for about five minutes: place in show cooker. Stir tomato sauce, adobo sauce, and sugar into slow cooker. Season your chicken with salt and pepper, and put in the slow cooker and coat evenly with the sauce. Cook for six hours on low.
Transfer chicken to a large bowl and shred into pieces using a fork. Take liquid out of the slow cooker. Place the chicken back in the slow cooker and mix with 1.5 cups of the liquid and lime juice. We had a lot of leftover liquid, which we decided to freeze and use for later to season a pork roast.
Serve your chicken tacos with your favorite fillings: we used rice, beans, mango, lettuce, salsa, sour cream, and cheese.
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