Recipe: Slow Cooker Chocolate Pulled Chicken Tacos

No, that’s not a typo.  These tacos do, in fact, have chocolate in them.  They also take practically no time to create (in hands-on terms), so they have quite a lot going for them.  Now, I know last week I waxed hippy about how much I like to be involved in my food, but I wanted to show you that there are also times when I have a lot of other things I have to do — and cooking is not a high priority.  The slow cooker is my answer to those days, and this is a great recipe that takes advantage of it.

Slow Cooker Chocolate Pulled Chicken Tacos

Serves 6 (Makes great leftovers)

2 cups store-bought salsa, plus more for serving (I used a fresh pico de gallo-type, but others would work)
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
salt
2 1/2 pounds boneless skinless chicken breasts (though if you and your hips are looking for something a bit more decadent, leave the skins on or use chicken thighs)
18 tortillas (I prefer flour, but that’s just me)
1/2 cup fresh cilantro leaves
3/4 cup sour cream
1 lime, cut into wedges

In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon of salt.  Add the chicken and turn to coat.

Cover and cook until the meat is tender and pulls apart easily, about 5 hours on low.  Because this is low-fat chicken, I don’t recommend cooking on high — the slower you cook, the more tender the chicken.

20 minutes before serving, heat oven to 350.  Wrap stacked tortillas in foil and bake until warm, about 15 minutes.

Once the meat is cooked, switch slow cooker to the “keep warm” setting, then use forks to shred the chicken and stir into the cooking liquid.  Serve with tortillas, cilantro, sour cream, lime and extra salsa.  Some cheese wouldn’t hurt, either.