- 4 frozen chicken thighs
- 2 frozen chicken breast halves
- 1/4 cup red wine 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
- 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.
04/14/2018
recipepes.com
Slow Cooker Chicken Tacos with Chipotle Cream Sauce, recipe
PT15M
PT1H
5
455 calories