slow cooker chicken tacos with chipotle cream sauce

ingredients

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

recipe

preparation time: 15 mins cook time: 4 hrs 5 mins

ready time: 4 hrs 20 mins


• place chicken thighs and chicken breasts in a slow cooker. whisk red 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.