Description
These slow cooker shredded chicken tacos are easier than takeout and packed with smoky, spicy, citrusy flavor. Served with a tangy chipotle lime crema, this meal is perfect for busy weeknights and customizable for any spice preference.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup medium-hot salsa
- ½ cup low-sodium chicken broth
- 2–3 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup full-fat sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon chipotle powder
- 1 cup shredded Mexican blend cheese
- ½ cup fresh cilantro, chopped
- 1 large avocado, sliced
- Corn or flour tortillas
Instructions
- Rinse chicken breasts and pat dry. If frozen, thaw completely in the fridge.
- In a small bowl, combine minced chipotle peppers, adobo sauce, cumin, garlic powder, onion powder, salt, and black pepper to form a paste.
- Place chicken breasts in the bottom of a slow cooker. Pour salsa over the chicken.
- Drizzle the seasoning paste over the chicken. Pour in chicken broth and add rinsed black beans. Gently stir to coat.
- Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours).
- Remove chicken from slow cooker and shred using two forks. Discard bones/skin if present.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, chipotle powder, and salt to make the crema.
- Return shredded chicken to the slow cooker and stir in half of the crema.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos with chicken, remaining crema, cheese, cilantro, avocado, and a squeeze of lime.
Notes
[‘Do not cook chicken from frozen; thaw completely first.’, ‘Shred chicken while warm for best texture.’, ‘Save ½ cup of cooking liquid to add moisture if chicken seems dry.’, ‘Warm tortillas before serving to prevent cracking.’, ‘Crema tastes better if made ahead and refrigerated for an hour.’, ‘Do not freeze the crema as it will separate.’]
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
Keywords: slow cooker, chicken tacos, chipotle lime crema, easy dinner, meal prep, family friendly, mexican food