Slow Cooker Chicken Tacos with Chipotle Cream Sauce

Ingredients

  • 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

Directions

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.

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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.

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