Crock Pot Shredded Chicken Tacos de Canasta

Ingredients:

8 Guerrero White Corn Tortillas
1/2 cup chicken broth
1 onion, chopped
3 tbsp lime juice
1 canned chipotle in adobo sauce, chopped
1 tbsp ground cumin
2 cloves garlic, minced
1/2 tsp each salt and pepper
1 lb boneless skinless chicken thighs
1/4 cup prepared chili-infused oil
1 cup refried beans, warmed
1/2 white onion, thinly sliced
1 cup salsa verde, for serving

how to make it:

1. In slow cooker, combine broth, chopped onion, lime juice, chipotle, cumin, garlic, salt and pepper. Add chicken thighs; cover and cook on Low for 4 to 6 hours or on High for 2 to 2 1/2 hours or until chicken is cooked through and tender. Shred chicken with 2 forks; return to slow cooker.

2. Meanwhile, dip one side of each tortilla in chili oil; heat tortillas, chili-oil side down, in large nonstick skillet set over medium heat for 2 to 3 minutes or until heated and slightly softened (tortillas should be pliable).

3. Top each warm tortilla with refried beans and chicken; fold tortilla over to enclose filling.

4. Line basket with parchment paper. Arrange tacos on parchment paper; sprinkle with sliced onion. Pull together ends of parchment to enclose tacos; let stand for 5 to 8 minutes.

5. Drizzle tacos with salsa verde before serving.

Tip: Substitute salsa rojo for salsa verde if desired.