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Slow Cooked Chicken and Green Chili with Lime Tacos

This is a richly smoky tasting shredded chicken for taco.  It is easy to prepare and worth the 6 hour wait to enjoy.

3 bone-in chicken thighs with skin
3 boneless thick cut chicken breasts
1 Tablespoon smoky paprika
1 Tablespoon garlic powder
1/2 Tablespoon seasoned salt
1/2 tablespoon black pepper
1 package of mild taco seasoning (I use McCormick reduced sodium)
1 16-ounce jar of 505 fire roasted green chili salsa
2 limes, juiced
10-12 small tortilla or taco shells, heated
Suggested toppings:
Shredded lettuce
Taco or Fiesta Blend shredded cheese
Diced tomatoes
Sliced black olives
Sliced red onion or pickled red onion (recipe below)
Cilantro
Sliced avocado
Sour Cream
Green Verde sauce


Rinse and pat dry the chicken.  Mix the paprika, garlic powder, seasoned salt and black pepper.  Sprinkle and rub seasoning mix on both sides of meat. Place seasoned chicken in a crock pot that has been sprayed with cooking spray.Sprinkle pack of taco seasoning on top of chicken and then pour jar of green salsa on top.  Cook on low for 6 hours.  Stir every 2 hours.  When done,  remove skin and bones from thighs.  (I use the whole thigh because the skin and bone add flavor.)  Shred  chicken on a platter and sprinkle with lime juice.  Return to crock pot and mix chicken with the remaining juices in the pot.  Serve on tortilla shells or in taco shells.  Add your preferred toppings.

Pickled Red Onions
1 medium red onion, peeled and thinly sliced and rings separated
1/2 cup apple cider vinegar
1 cup warm water
2 Tablespoons sugar
1 dash of salt
1 dash of pepper

Put onions slices in a bowl with a tight lid or mason jar.  In a 2 cup measuring cup, mix all other ingredients and stir well.  Pour mixture over onions.  Put on lid and lightly shake.  Refrigerate for at least 2 hours.  Over night is better!  (Picked onions will last at two weeks in the fridge.)

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