Recipe from How to Feed a Family: The Sweet Potato Chronicles Cookbook by Laura Keogh and Ceri Marsh, published by Random House.
This dish is an SPC favourite that got a new spin from my sister-in-law, Amanda, who is as passionate about cooking as she is about a good taco. I can’t stress enough how delicious and easy this dish is. I use it a lot for casual entertaining and I’ve never had a nose turned up at it. And believe me, this dish has been placed in front of some pretty picky noses. Laura Keogh
6 boneless, skinless chicken thighs
11/2 cups (375 ml) prepared pico de gallo or salsa
1/4cup (60 ml) fresh lime juice (about 11/2 limes)
2 tsp (10 ml) cumin seeds, lightly toasted
1/4 cup (60 ml) chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Place the chicken, pico de gallo or salsa, lime juice and cumin seeds in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juices from the pot and add the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together the perfect taco.
Serving Suggestions: sour cream, guacamole, pico de gallo or salsa, shredded lettuce (or try arugula, cabbage, baby spinach), shredded cheese such as Monterey Jack or cheddar, or try crumbled goat cheese.