Shredded Chicken Tacos

Slow cooker (or not….)

• 1.5 lbs or so boneless, skinless chicken thighs (you could use chicken breasts…but don’t)

• 1 Tbl Spice House Taco seasoning

• 1 tsp dried oregano

• 1 tsp ground cumin

• 1 Tbl honey

• 1 cup chicken stock or any such broth

1. Place chicken in the bottom of a slow cooker (see below if using stove top)

2. Add spices, and toss with the chicken

3. Add the broth and honey and cook on low for 5 hours. Turn the chicken 2-3 times during cooking. It can be left in “keep warm” mode for several hours.

4. 30 min before serving, remove chicken to a cutting board and let cool slightly.

5. While chicken is cooling, pour remaining liquid into a saucepan and put on the stove on high. Bring to a boil and reduce heat a bit to ensure it does not boil over, but keep high enough to be reducing the stock down.

6. While the pan is reducing the stock, shred the chicken with two forks and put it into the slow cooker pan.

7. When the stock has reduced by 1/2 or so, add back to the chicken, and set the slow cooker on keep warm until serving.

Serve with warm tortillas, grated cheese, chopped clilantro leaves, black beans and salsa of choice. Or not.

Stovetop adjustment:

• Place chicken in crock pot (burner not yet on). Add ingredients as in 2 and 3 above, and then turn heat on medium.

• Once stock begins to simmer, cover directly with a piece of foil, and then put a lid on.

• Turn burner to its lowest setting, and cook for 1..5-2 hours.