Adobo Chili Chicken Tacos with Jicama & Radish Slaw

This recipe is perfect for all of you busy moms out there! This dish doesn't get any more simple to prepare, it basically prepares itself and it tastes delicious!
The chicken goes in the crock pot in the morning to slow cook and and blend with the other ingredients all day... When you get home from work, play dates, errands, chauffeuring, your house smells amazing! A little more chopping and mixing and you are ready to sit down to a delicious meal! Let me warn you, this is a bit on the spicier side as far as heat is concerned. We love that in our home, but if you want a little less heat, tone down the adobo chilies.

Ingredients

4 bone in chicken thighs
1 cup of your favorite salsa ( I had one from Archer Farms in the pantry, so this is the one I used)
Juice of one lime
3 garlic cloves, roughly chopped
2 -3 adobo chilies in adobo sauce

1/2 c. jicama, cut in 1/4 inch matchstick size pieces
1/4 c. radishes, halved and sliced thin
3 tbsp. chopped cilantro
Juice of half of a lime

1/4 cup mayo
1 tbsp. sauce from adobo chilies in adobo sauce

Sliced avocado
8 flour tortillas

Set crock pot to LOW setting. In pot, place chicken, salsa, lime juice, garlic and chilies. Cover and let cook all day, 6 to 8 hours. When finished cooking, remove bones from pot (they will be very easy to remove as the chicken will be extremely tender!). With two forks, shred chicken, mixing in adobo chilies if they haven't already broken apart in the crock pot.


In small bowl. mix together jicama, radishes, cilantro and lime juice. Set aside.
In another small dish, whisk together adobo sauce and mayonnaise.


To serve, place in chicken in tortilla. Top with jicama slaw, sliced avocado, and adobo mayo.

Enjoy with a cold Corona and Lime and dream of warmer weather!