Name: Slow-cooker Chipotle Chicken Tacos With Avocado Crema Recipe
Total time: 270 min
Yield: 6
Cuisine: Mexican

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A rich, creamy topping made of mashed avocado, sour cream, lime juice and salt takes these spicy slow-cooker chicken tacos to the next level. Lightly toast the tortillas, if desired. Use any leftover avocado cream as a chip dip, and serve with tortilla chips. 

How to make Slow-cooker Chipotle Chicken Tacos With Avocado Crema Recipe

Cooking Light

Crawler

Mexican

<p>A rich, creamy topping made of mashed avocado, sour cream, lime juice and salt takes these spicy slow-cooker chicken tacos to the next level. Lightly toast the tortillas, if desired. Use any leftover avocado cream as a chip dip, and serve with tortilla chips. </p>

Non Vegetarian

Frozen fire roasted corn,  thawed

Frozen bell pepper medley,  thawed

No salt added black beans,  drained and rinsed

Canned chipotle chile in adobo sauce,  minced

Canned adobo sauce

Bone in,  skinless chicken thighs

Black pepper

Kosher salt

Olive oil

Large ripe avocado,  chopped

Fresh lime juice

Reduced fat sour cream

Corn Tortillas

Thinly Sliced Red Onions

Stir together the corn, pepper medley, beans, chile, and adobo sauce in a 5-to 6-quart slow cooker. Sprinkle the chicken with the black pepper and 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high. Cook the chicken, turning once, until browned on both sides, about 3 minutes per side. Place the chicken on the vegetables in the slow cooker. Cover and cook on low until the chicken is tender, about 4 hours. Transfer the chicken from the slow cooker to a cutting board, reserving the vegetable mixture in the slow cooker. Shred the chicken into bite-sized pieces, discarding the bones. Return the chicken to the slow cooker, and stir to combine.

step 1

Combine the avocado, lime juice, sour cream, and remaining 1/4 teaspoon salt in a small bowl; mash with a fork until almost smooth. Heat the tortillas according to the package directions. Divide the chicken mixture evenly among the tortillas using a slotted spoon, and top with the avocado mixture. Sprinkle evenly with the red onions and cilantro.

step 2

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