Slow-Cooker Chipotle Chicken Tacos with Avocado Crema

Slow-Cooker Chipotle Chicken Tacos with Avocado Crema

1 Review
From: Everyday Slow Cooker

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup frozen fire-roasted corn, thawed
  • 1 cup frozen bell pepper medley, thawed (such as Birds Eye Recipe Ready Tri Color Pepper & Onion Blend)
  • 2 (15 ounce) cans no-salt-added black beans, drained and rinsed
  • 1 canned chipotle chile in adobo sauce, minced
  • 1 tablespoon canned adobo sauce
  • 1¼ pounds bone-in, skinless chicken thighs (about 6)
  • ½ teaspoon black pepper
  • 1¼ teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1 large ripe avocado, chopped
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 tablespoon reduced-fat sour cream
  • 12 (6 inch) corn tortillas
  • ½ cup thinly sliced red onions (from 1 onion)
  • Fresh cilantro leaves


  • Prep

  • Ready In

  1. 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.
  2. Combine the avocado, lime juice, sour cream, and remaining ¼ 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 information

  • Serving size: 2 tortillas, about 1 cup meat and vegetables, 1 tablespoon crema
  • Per serving: 490 calories; 15 g fat(2 g sat); 13 g fiber; 62 g carbohydrates; 31 g protein; 5 g sugars; 0 g added sugars; 566 mg sodium;
  • Carbohydrate Servings: 4

Reviews 1

November 20, 2019
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By: Ally Sorrells
The avocado cream is so fresh and really takes these tacos to the next level!
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