Slow-Cooker Chipotle Chicken Tacos with Avocado Crema

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.

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.