Slow-Cooker Chipotle Chicken Tacos With Avocado Crema Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken breasts, chipotle peppers in adobo sauce, garlic, cumin, oregano, salt, and pepper.
• STEP 2.Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
• STEP 3.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the cooking liquid.
• STEP 4.To make the avocado crema, blend together avocado, sour cream, lime juice, cilantro, salt, and pepper until smooth.
• STEP 5.Warm up the tortillas and assemble the tacos by placing a scoop of the chipotle chicken on each tortilla, topping it with avocado crema, and adding your desired toppings.
• STEP 6.Serve the tacos with lime wedges on the side and enjoy!

Cooking Tips

• For extra smoky flavor, you can add a teaspoon of smoked paprika to the chicken mixture.
• If you prefer a spicier kick, you can add more chipotle peppers in adobo sauce.
• To warm up the tortillas, you can heat them in a dry skillet over medium heat for a few seconds on each side.
• Feel free to customize the toppings to your liking. Some popular options include diced onions, shredded cheese, and hot sauce.

Storage and Serving

• Leftover chipotle chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the chicken, you can warm it up in a skillet over medium heat or in the microwave.
• Serve the leftover chicken in tacos, burritos, salads, or quesadillas for a quick and flavorful meal.