How about making
Chicken Taco Filling
This recipe restored my faith in slow cooked chicken. It uses dark meat, in this case thighs, because they are juicer and they have better flavor than white meat. As it turns out, this is one of my family’s favorite taco fillings, though because it is stewed, it takes a while to prepare.
The good news is that making Mexican chicken is something that can be done the night before. Simply prepare the liquid, add the chicken, and let it simmer for about two hours. If it is not going to be eaten immediately, remove the chicken and put it into a storage bag with about half a cup of the juice to keep the chicken moist in the refrigerator. Save the rest of the liquid in a second plastic storage bag. Continue where noted in the recipe for an amazing Tex Mex meal.