We love to use our smoker and one of my new favorite things to make is smoked chicken. It doesn't take anywhere near as long as smoking bbq pork and the left overs can be used in may ways. This is Andrew's favorite way to make chicken tacos right now.
So you can either make or buy your smoked chicken. We keep it simple by brining the chicken over night in a sugar/salt/water mixture. The next morning I pat dry the chicken and sprinkle on a little bit of salt and pepper. Then smoke it for about 3 hours using hickory wood. Yum! This is what we did for our Christmas dinner this year and served it up with southern biscuits, green beans, & squash casserole.
We smoke at least two chickens so that we have leftovers for recipes like this. Enjoy!
8 oz can tomato sauce
1 tsp Chili powder*
Smoked chicken, about 2 cups
Drizzle the skillet with a little oil so the chicken doesn't stick with you heat it. Toss in the chicken and stir it around so it starts to break up a little. Add the tomato sauce and chili powder. Use your spoon/spatula to mix all the ingredients in the skillet and to break up and shred the chicken while it heats through.
Once it is heated, dish it into taco shells and top with shredded lettuce and cheese. It would also be good on nachos!
*A note about the chili powder. We use this salt free chili powder from Sprouts.
I bought it thinking it was, in fact, just chili powder, but it is actually a mix of spices which work really well for this recipe. You should be able to use a taco seasoning or something similar in its place.