Best 4 Slow Cooker Chicken Tacos With Chipotle Cream Sauce Recipes

SLOW COOKER CREAMY CHIPOTLE CHICKEN TACOS

Steps:

• For the Slow Cooker:
• Begin by mixing together your seasonings in a small bowl.
• Add each of the wet ingredients (peppers to chicken broth) to the seasonings, and whisk together until it resembles a sauce.
• Place chicken breasts inside slow cooker, pour sauce on top.
• Cook on low for 4-5 hours. Check it at 4 hours to see if the chicken shreds easily and is cooked all the way. Add cream cheese to the hot mixture and return lid. Cook for another 10-15 minutes until the mixture is creamy and the cream cheese has melted.
• For the Instant Pot:
• Begin by mixing together your seasonings in a small bowl.
• Add each of the wet ingredients (peppers to chicken broth) to the seasonings, and whisk together until it resembles a sauce.
• Place chicken breasts inside the instant pot, pour sauce on top.
• Secure the lid. Select manual, and cook on high pressure for 7 minutes. Once 7 minutes is complete, use quick release.
• Open lid and power off your Instant Pot. Shred your chicken with a fork, or remove and shred with a knife and fork. Place chicken back into the Instant Pot.
• Now select the Saute function and add in the cream cheese. Cook for a few minutes until the cream cheese has melted.

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
• Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

CROCKPOT CHICKEN TACOS

Steps:

• Combine salsa, canned tomatoes, and taco seasoning.
• Place onions & chicken in the slow cooker and top with tomato mixture.
• Cook on low 7-8 hours or high 3-4 hours.
• Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.
• Serve in taco shells, on salads, pizzas or in bowls over rice!

SLOW COOKER CHICKEN TACOS WITH CHIPOTLE CREAM SAUCE

Steps:

• 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.