I am posting this now because we froze some of our Thanksgiving leftover turkey for use on days just like this.  I have not felt like cooking since Thanksgiving – yes, almost 2 weeks! So, yesterday, I pulled two 2-cup bags of turkey out of the freezer into the fridge to defrost.  At lunchtime today, they and the rest of the ingredients went into the slow cooker. I spent the afternoon doing errands and came home to not only a wonderfully smelling house, but a truly tasty dinner. All that was left to do was heat the tortillas.

We used a mixture of both corn and flour tortillas.  I used corn, my husband preferred flour.  I also did a mix of soft tacos and tostadas.  All were great (even though I over-cooked the edges of this tortilla a bit)

I kept the heat level low so my 5 year old could eat it.  We added the heat through hot sauce and salsa.  You could easily ramp of the heat in the sauce while it cooks if you want.

Leftover Turkey Mole Tacos in the Slow Cooker

Adapted from Slow-Cooker Turkey Mole Tacos in Food Network Magazine

1 15 -ounce can fire roasted diced tomatoes, drained

2 large carrots, cut into 1/2-inch pieces

1 green bell pepper, finely chopped

4 scallions, chopped, plus more for topping

2 tablespoons chunky peanut butter

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon ancho chile powder

2 teaspoons unsweetened cocoa powder

1/2 teaspoon ground cinnamon

4 cups leftover turkey, shredded (locally raised)

18 corn or flour tortillas

Directions

Combine the tomatoes, carrots, bell pepper, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine.Add the turkey and turn to coat. Cover and cook on low, 5 hours.Stir to fully coat the turkey.Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with scallions, hot sauce, salsa and/or cheese, if desired (not Kosher if you add the cheese).  Enjoy!Serves 4 – 5.