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Slow Cooker Chicken Tacos with Chipotle Cream Sauce

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Slow Cooker Chicken Tacos with Chipotle Cream Sauce

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    Directions

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    Ingredients :

  • 4 frozen chicken thighs
  • 2 frozen chicken breast halves
  • ¼ cup red wine vinegar
  • ¼ cup diced green onions
  • 2 limes
  • juiced
  • 6 cloves garlic
  • minced
  • 1 cup sour cream
  • 2 chipotle peppers in adobo sauce
  • ¼ teaspoon salt
  • salt and ground black pepper to taste
  • 2 tablespoons minced fresh cilantro
  • 10 flour tortillas
  • Methods :

  • 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.
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