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 caloriescarbohydrate: 30.3 gcholesterol: 47.4 mgfat: 13.3 gfiber: 1.9 gprotein: 16.7 gsaturatedFat: 5.2 gservingSize: -sodium: 365 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Chicken Tacos with Chipotle Cream Sauce
Directions
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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.
Cook on High for 4 hours.
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.
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.
Spoon chicken into tortillas and top with chipotle cream sauce.