Slow Cooker Salsa Verde Chicken Tacos

Ingredients

• •1 tablespoon adobo sauce
• •¼ teaspoon pepper
• •1½ pounds chicken breasts and thighs
• •1 teaspoon chipotle chili powder
• •¼ cup cilantro
• •8 ounces cream cheese
• •12 flour tortillas
• •½ teaspoon kosher salt
• •2 teaspoons lime juice
• •1 tablespoon olive oil
• •½ cup queso fresco cheese
• •2 cups cabbage
• •1½ cups salsa verde
• •1 serrano pepper
• •¾ cup cream

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From pinkwhen.com — read the original

1. 1To your slow cooker, add the chicken, cream cheese, salsa verde, and salt and black pepper. Cover and cook on low for 8 hours or high for 4 hours. After it has cooked, remove the chicken from the slow cooker and shred with two forks.
2. 2Transfer it back to the slow cooker and stir to coat. Season to taste with salt and black pepper. While the chicken is cooking prepare your slaw and chipotle sauce.
3. 3In a medium bowl, toss the red cabbage, serrano pepper, cilantro, olive oil, lime juice, and a dash of salt and black pepper. Cover and refrigerate until you are ready to serve.
4. 4To prepare the chipotle sauce, whisk the sour cream, adobo sauce, and chipotle chili powder in a small bowl. Cover and refrigerate until you are ready to serve.
5. 5Assemble the tacos, by spreading a thin layer of the chipotle sauce on warmed through tortillas. Top with salsa verde chicken, red cabbage slaw and a sprinkling of queso fresco cheese and cilantro. Enjoy immediately!