I was recently blessed with a new slow cooker after winning second place in a food photography contest (go me!), which is what inspired this recipe. It would have worked just fine in my old slow cooker, with its simple settings of “4,6,8,10 and warm.” But this slow cooker lets me do all sorts of cool functions, like program a specific time, and roast things. Roasting…in a slow cooker?! Stop it.
These simple tacos are a breeze for a workday, throw the thighs into the slow cooker frozen and pour the marinade on, then let it slowly cook away while you’re at the office. Then, dinner on the table in no time!
Prep: 10 minutes; Cook: 6-8 hours; Serves: 4
- 5 frozen chicken thighs, bone-in
- 1 bottle plain barbecue sauce
- 1/2 cup soy sauce
- 1/4 teaspoon sesame oil
- 1 lemon, juiced and zested
- 2 Clementines, juiced and zested
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 2 green onions, diced
- 2 cloves garlic, thinly sliced
- 1/4 cup carrots, thinly sliced
- 8 soft tortillas
In a medium bowl, mix the barbecue sauce, soy sauce, sesame oil, lemon juice and zest, Clementine juice and zest, garlic salt, pepper and onions. Place the frozen chicken in the bottom of a slow cooker, then pour the marinade over top – turning the chicken once to fully coat. Lay the carrots and garlic on top of the chicken, then cover the slow cooker and set it to cook on low for up to 8 hours.
Before you’re ready to eat, take the chicken out of the slow cooker, discard the skin, and remove all the meat from the bones (it will fall off). Use a fork to shred it a little, then put the chicken back into the slow cooker and let it continue simmering for about 15 minutes.
Serve with the remaining sauce, shredded cabbage, warm tortillas – and “yum yum sauce” if your grocery store is awesome.