Ingredients: 1 tablespoon adobo sauce (from canned chilies in adobo),¼ teaspoon black pepper,1½ pounds boneless, skinless chicken breasts and thighs,1 teaspoon chipotle chili powder,¼ cup chopped cilantro (plus extra for garnish),8 ounces cream cheese,12-14 corn or flour tortillas, warmed through,½ teaspoon kosher salt,2 teaspoons lime juice,1 tablespoon olive oil,½ cup crumbled queso fresco cheese,2 cups chopped red cabbage,1½ cups jarred salsa verde,1 serrano pepper, seeded, stemmed and diced finely,¾ cup sour cream
Instructions:
- To 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.
- Transfer 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. In 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.To 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.Assemble 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!
