Slow-Cooker Chipotle Chicken Tacos with Avocado Crema


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.

Prep Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 20 mins
6 servings


  • 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

  • 1 ¼ pounds bone-in, skinless chicken thighs (about 6)

  • ½ teaspoon black pepper

  • 1 ¼ 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


  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 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 (per serving)

490 Calories
15g Fat
62g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 490
% Daily Value *
Total Carbohydrate 62g 23%
Dietary Fiber 13g 46%
Total Sugars 5g
Protein 31g 62%
Total Fat 15g 19%
Saturated Fat 2g 10%
Sodium 566mg 25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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