Modify a recipe for a slow cooker?

Hi All,

This weekend I'm making chicken tacos for a small crowd. I'd like to modify a recipe for a slow cooker so I can set it out on the buffet and keep the filling warm. I'm not that experienced in using one though, so I'd appreciate any input from the boards.

Here is a link to the recipe:

Chicken Tacos

What I'd like to do is modify this so that it uses bone in-chicken cooked in a crockpot. Then, I'll shred it once it's cooked.

My thoughts are I need to reduce the garlic. 10 cloves will become too concentrated in a slow cooker. Plus, I think some of my party goers might be put off by too much garlic.

My other concern is the spices and seasonings. I read in slow cooker book that dried spices/seasonings tend to become more pronounced in a slow cooker and fresh ones tend to become less pronounced. Anyone have an practical experience with this?

Any input/advice would be appreciated!

Thanks,
Kim

I would definitely cut down on garlic as you're not going to be carmelizing it in a saute pan.

Honestly - i would just throw everything in a croc pot the way the recipe has it except i would use bone-in chicken thighs. Turn that baby on low and cook it for 8 hours. Thats what i use for my chicken chili that i make in a croc pot - it shreds apart well and is so tender.

8 hours of slow cooking - all your onions will be really tender as will your chicken. The whole thing should thicken up and you can keep it in the croc pot on "warm" while serving. I would also go with a really good chicken stock over water.

Also, i use dried seasonings in most of my crock pot recipes and i don't see that as any concern with your prep.

I'd also skip the step with the flour on the chicken - you won't need that in there.

.....but some other people should jump in because i don't want to be ultimately responsible for a party #$%# up.

I think djenks is right. Just throw everything in, but use bone in chicken instead of boneless. After it is done cooking and before the guests come over, I'd pick out the bones too. You will probably want to use 8-10 thighs.

This recipe translated to slow cooker incredibly. Cut back on the garlic as suggested... but used chix breast instead of thighs. Wonderful. Served to my Book Club...great success.

thanks for starting this post...and the link to this great recipe

JSV,

It translated well for me, too. I used a combo of breast and thigh meat on the bone and then shredded it. I also didn't have any smoked paprika on hand, so I subbed chipotle powder.

It was delicious and couple of people told me that they had always considered chicken tacos bland until they tried these. We had leftovers, but we didn't mind!

I froze some of the leftovers, as I think it might make a wonderful base for a Chicken Tortilla soup.

Kim

epicurious recently had an article on slow cookers, including instructions on adapting recipes: here