chili chicken tacos!

chili chicken tacos are the EASIEST dinner you will ever make!

chili chicken tacos on a blue speckled tray

I recently gave this post for chili chicken tacos a refresh (and a video!) because it’s truly a VIP recipe!

my love for Martha Stewart knows no bounds!

I was saddened to learn that my recent issue of Martha Stewart Living was the last one I’d ever receive. I was a subscriber from the very first issue – June 1991 (the month and year that Chelsea was born!) – and never ever missed a single one. I was such a diehard fan that I also subscribed to the short lived sister publication, Everyday Food – a mini magazine featuring quick and easy recipes, and where I found the recipe for these tacos!

chili chicken tacos are fast, delicious and super easy!

This dish is a perfect example of the kind of recipe that I find myself turning to again and again. I looked up the original date of its publication, and it was in the October 2008 issue – almost 14 years ago! And I can’t tell you how many times I have made this dinner since – with good reason! A handful of simple ingredients, full of flavor and literally 10 minutes of prep.

chicken thighs with salsa chili powder and chiles in adobo

the ingredient list for this dish couldn’t be simpler!

Here’s what you need to make chili chicken tacos:

boneless skinless chicken thighs
garlic cloves
salsa
canned chipotle chiles in adobo
chili powder
salt and pepper
taco shells

chili chicken tacos in a dutch ove

how do you make it?

If tell you that you just throw all the ingredients into a pot and stick it in the oven – unattended – for 2 hours would you believe me? Because that’s all you do. The chicken falls apart after its long simmer and is so flavorful. Fill soft or hard tacos with the shredded meat and serve with your choice of toppings – shredded cheese, sour cream, black beans or cilantro!

shredded chicken in a pyrex bowl

frequently asked questions!

can you use other cuts of chicken in place of the thighs?

Yes - I've used boneless skinless chicken breasts and they work too. I do prefer thighs in this recipe because they are a fatter cut and more flavorful, holding up better during the 2 hours of cooking time. But by all means use breasts if you prefer (or that's what you have)!

can you substitute steak for the chicken?

Also yes! I've used this method of cooking with flank steak and it comes out great. I like to cut the steak into thirds before placing in the oven, so that it cooks evenly.

what do you serve the tacos with?

I love to serve them with rice - brown or white.

can you use a slow cooker instead of the oven?

Actually, the original recipe is called 'Slow Cooker Chili Chicken Tacos' (I looked it up)! I almost passed it by because I don't own a slow cooker but in the notes were instructions for using the oven - check the Notes for slow cooker details!

chili chicken tacos on a blue speckled tray

I GUARANTEE you and yours will love this dish so much, and will become a staple meal in your dinner rotation too – let me know if you make it!

chili chicken tacos on a blue speckled tray

Chili Chicken Tacos

sherisilver
Hands-down the easiest dinner you will EVER make!
5 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Servings 4
Calories 297 kcal

Equipment

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 4 garlic cloves, thinly sliced
  • 1/2 cup salsa
  • 1 - 2 chopped canned chipotle chiles in adobo
  • 1 tablespoon chili powder
  • salt and pepper
  • hard or soft taco shells
  • fresh cilantro, shredded cheese, sour cream and lime wedges for serving

Instructions
 

  • Preheat the oven to 350 degrees. In a 5-quart Dutch oven, combine the chicken, garlic, salsa, chiles, chili powder, salt and pepper and 2 cups of water. Cover and bake for 2 hours.
  • Transfer the chicken to a serving bowl (reserve the cooking liquid) and use two forks to shred.
  • Serve in taco shells, passing your toppings and the cooking liquid separately.

Notes

  • This recipe originally appeared in Martha Stewart Everyday Food.
  • Slow cooker instructions: combine the ingredients in your slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
  • If you want a spicier dish shred the chicken in the cooking liquid.

Nutrition

Serving: 1gCalories: 297kcalCarbohydrates: 6gProtein: 45gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 215mgSodium: 591mgPotassium: 691mgFiber: 2gSugar: 2gVitamin A: 1366IUVitamin C: 2mgCalcium: 42mgIron: 3mg
Keywords chicken, dutch oven, slow cooker, tacos
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4 Comments

  1. Britta on December 8, 2011 at 10:21 pm

    I love you for posting something that sounds so do-able. Can’t wait to give it a try!



    • sheri silver on December 8, 2011 at 10:51 pm

      Thanks Britta – let me know how you and your gang like it! 🙂



  2. Aly ~ Cooking In Stilettos on December 8, 2011 at 10:40 pm

    Much like you mentioned, I have seen way too many take out containers recently and need to put the stiletto down and get back to cooking more often. This recipe is PERFECT – quick, flavorful and packs a punch!



    • sheri silver on December 8, 2011 at 10:50 pm

      Thanks so much – I hope you enjoy it! Please feel free to share your favorite here – I’d love to have some more in my “arsenal”!!



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Hi! I'm Sheri!

Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!