Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
20 Mins
Total Time
5 Hours 30 Mins
Yield
Makes 4 to 6 servings

These cups pair the freshness of a salad with the heartiness of a taco.

How to Make It

Step 1

Place first 4 ingredients in a 7-qt. slow cooker. Add chicken, 1/3 cup vinegar, and 1/2 cup water. Sprinkle chicken with salt and black pepper. Cover and cook on LOW 5 to 6 hours or until meat easily pulls from bone. Remove meat from bones; discard skin and bones. Shred meat. Pour cooking liquid through a fine wire-mesh strainer into a measuring cup; discard solids. Let cooking liquid stand 10 minutes. Skim fat, and reserve 1/3 cup cooking liquid. Toss remaining cooking liquid with chicken.

Step 2

Whisk together mayonnaise, red pepper, reserved 1/3 cup cooking liquid, and remaining 1 1/2 tsp. vinegar; season with salt and pepper. Spoon chicken into lettuce leaves; drizzle with sauce. Add toppings. Serve immediately.

Ratings & Reviews