I made these in the instant pot because its so fast and easy but these could easily be converted to a slow cooker recipe. We needed some Taco Tuesday variety this week and I am still feeling the need to be relatively healthy following the holiday binge. Chicken thighs are the preferred protein here because they are so juicy, all the fat melts away and helps create the luscious sauce.
What you need:
1.5 lbs boneless skinless chicken thighs
2 tsp cumin
1.5 tsp chili powder
2 tsp salt
1 tsp pepper
3 cloves garlic, minced
1 4 oz can diced green chiles
Fresh squeezed Lime juice (1/2 lime) and cilantro (1 tsp)
Rub chicken thighs with dry ingredients. Turn instant pot to sauté and brown chicken on both sides, about 2.5 minutes per side. Add green chiles and garlic. Cover with lid and set to pressure cook for 12 minutes. Allow to natural release for about 10-12 minutes then vent and open. Shred chicken with a fork, add fresh squeezed juice of 1/2 a lime and cilantro, I added another light sprinkle of salt and pepper too. If you like crispy edges, transfer to a sheet pan and throw under the broiler for about 3 minutes...Johnny insists on this but I leave it up to you.
I served mine simply with just hot sauce and cotija cheese but J put arugula and hot peppers on his. This is a good base for all sorts of creativity.
