Slow Cooker Chicken Tacos with Chipotle Cream Sauce recipe

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Ingredients

4 frozen chicken thighs
2 frozen chicken breast halves
¼ cup red wine vinegar
¼ cup diced green onions
2 limes, juiced
6 cloves garlic, minced
1 cup sour cream
2 chipotle peppers in adobo sauce
¼ teaspoon salt
salt and ground black pepper to taste
2 tablespoons minced fresh cilantro
10 flour tortillas

Nutrition Info

310.8 calories
carbohydrate: 30.3 g
cholesterol: 47.4 mg
fat: 13.3 g
fiber: 1.9 g
protein: 16.7 g
saturatedFat: 5.2 g
servingSize: -
sodium: 365 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken thighs and chicken breasts in a slow cooker. Whisk red wine vinegar, green onions, lime juice, and garlic together in a bowl, pour over chicken.

  2. Cook on High for 4 hours.

  3. Blend sour cream, chipotle peppers in adobo sauce, and 1/4 teaspoon salt together in a food processor until sauce is smooth, refrigerate until ready to use.

  4. Place chicken on a work surface and shred into bite-size chunks, season with salt and pepper. Measure 1/2 cup cooking liquid in slow cooker and discard the rest. Return shredded chicken and 1/2 cup cooking liquid to slow cooker and add cilantro, cook and stir until chicken is heated through, about 5 minutes.

  5. Spoon chicken into tortillas and top with chipotle cream sauce.

Recipe Yield

10 tacos

Recipe Note

These juicy and tangy chicken tacos are garnished with a smokey chipotle cream sauce that packs some real heat. Garnish with diced tomatoes, shredded lettuce, and grated Cotija cheese.

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