Active Time

　　5 minutes

　　Total Time

　　8 hours (low), 4 hours (high)

　　This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the flavor as it cooks. Although the recipe calls for tequila, you can substitute beer, orange juice, or pineapple juice if you prefer. The liquid smoke is optional, but it does add a nice extra kick of smoky flavor. Serve this dish with rice, refried beans, and frozen margaritas or a frosty glass of beer.

　　

Ingredients

Serves 6

　　1 1/2 pounds boneless, skinless chicken thighs

　　3/4 cup tequila

　　1/4 cup fresh lime juice

　　2 garlic cloves

　　2 tablespoons chopped chipotles in adobo

　　1 tablespoon chili powder

　　2 teaspoons liquid smoke (optional)

　　1 teaspoon ground cumin

　　1 teaspoon dried oregano

　　1 teaspoon ancho chile powder

　　1/2 teaspoon smoked paprika

　　12 corn tortillas

　　

Toppings

Chopped red onion

　　Chopped avocado

　　Chopped cilantro

　　Grated quesadilla cheese

　　Red salsa or pico de gallo

　　6 lime wedges

　　

Step 1

In the slow cooker, combine all the ingredients except the tortillas and toppings.

　　

Step 2

Cover and cook on low for 8 hours or on high for 4 hours.

　　

Step 3

Transfer the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker and stir to blend.

　　

Step 4

Warm the tortillas in a dry skillet over medium heat and fill them with the chicken mixture. Serve with the toppings.

　　![Mexican Slow Cooker Cookbook] (https://vulcan.condenastdigital.com/epi/photos/57a3b35ee86885be30f863e4/master/pass/mexican-slow-cooker-cookbook-080416.jpg)From Mexican Slow Cooker Cookbook © 2015 by Rockridge Press. Reprinted with permission of Rockridge Press.Buy the full book from Amazon.