A rich, creamy topping made of mashed avocado, sour cream, lime juice and salt takes these spicy slow-cooker chicken tacos to the next level. Lightly toast the tortillas, if desired. Use any leftover avocado cream as a chip dip, and serve with tortilla chips.

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Source: Everyday Slow Cooker
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the corn, pepper medley, beans, chile, and adobo sauce in a 5- to 6-quart slow cooker. Sprinkle the chicken with the black pepper and 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high. Cook the chicken, turning once, until browned on both sides, about 3 minutes per side. Place the chicken on the vegetables in the slow cooker. Cover and cook on LOW until the chicken is tender, about 4 hours. Transfer the chicken from the slow cooker to a cutting board, reserving the vegetable mixture in the slow cooker. Shred the chicken into bite-sized pieces, discarding the bones. Return the chicken to the slow cooker, and stir to combine.

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  • Combine the avocado, lime juice, sour cream, and remaining 1/4 teaspoon salt in a small bowl; mash with a fork until almost smooth. Heat the tortillas according to the package directions. Divide the chicken mixture evenly among the tortillas using a slotted spoon, and top with the avocado mixture. Sprinkle evenly with the red onions and cilantro.

Nutrition Facts

490 calories; protein 31g 62% DV; carbohydrates 62g 20% DV; exchange other carbs 4; dietary fiber 13g 52% DV; sugars 5g; fat 15g 23% DV; saturated fat 2g 10% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 566mg 23% DV; thiamin -1mg -100% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
11/20/2019
The avocado cream is so fresh and really takes these tacos to the next level! Read More