I can easily say this is hands down, the BEST meal we’ve had in a long time! In fact, there are leftovers in the fridge and I can’t stop thinking about them! I dreamed up these tacos when I discovered chicken breasts and a couple of chiles in adobo stashed in my freezer. I had no idea they’d turn out this good. All it took was a brief description to my mom and she was off to the store to get all the ingredients! Spicy, moist chicken topped with a cool, creamy, smoky yogurt sauce…oh man, I’m getting so excited just thinking about it! You MUST make these tacos. You MUST.
Crockpot Chicken Tacos with Chipotle Cream
2 boneless, skinless chicken breasts
2 chiles in adobo, whole
1/2 teaspoon salt
juice of 1 lime
1/2 onion, chopped
1/2 red bell pepper, chopped
handful cilantro, stems and all (don’t chop it)
1/2 cup water
flour tortillas
avocado for serving
Throw everything in the crockpot and cook on low for 6-8 hours. Remove chiles and set aside (you’ll need them for the chipotle cream). Remove the stems of cilantro and discard. Using two forks, shred the chicken. Spoon into flour tortillas and top with chipotle cream and avocado. Serves 4.
Chipotle Cream
3/4 cup reduced fat Greek yogurt
reserved chipotle chiles from the chicken mixture, seeds removed and finely diced (at this point, they’ll almost be mush after cooking for so long; all you’ll need to do is mash them up a little)
2 tablespoons chopped cilantro
juice of 1 lime
salt
Mix all ingredients in a small bowl until combined.
*If you don’t want your sauce too spicy (those chiles are hot!), you don’t have to use the chiles at all- you can just spoon in a little of the adobo sauce from the can instead. You’ll still get that awesome smoky flavor without all the heat.
Recipe source: Sing For Your Supper original
Yum! Just pinned this to make later in the week. Thanks!
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Comment by Kim K. — April 24, 2012 @ 3:33 PM
Totally making this later this week! What are chiles in adobo? I have no idea. Are the bottled or a fresh ingredient?
Thanks so much!
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Comment by Christine — April 24, 2012 @ 3:49 PM
Totally making this later this week! What are chiles in adobo? I have no idea. Are the bottled or a fresh ingredient?
Thanks so much!
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amy Reply:
April 24th, 2012 at 7:25 PM
They are canned chipotle peppers in a spicy adobo sauce. You can usually find them in the Latin section of the grocery store (at least my store has a Latin section- I don’t know about yours) with the canned green chiles, refried beans and salsas.
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Comment by Christine — April 24, 2012 @ 3:49 PM
Sounds and looks so good! 🙂
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Comment by Andrea C — April 24, 2012 @ 5:36 PM
This looks awesome. I love peppers, but not everyone in my family does. How do Poblanos compare to the chipotles in heat? I’m hoping to find something a little milder, but with a bit of heat to it.
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Tomi Reply:
August 21st, 2012 at 2:00 AM
Chipotle peppers are just jalapeno peppers that have been smoked. It takes a bit of the heat away but gives it a smoky flavor! Probably a bit spicier than poblano, but they have a totally different taste so using poblano will probably change the taste of the recipe
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Michelle Stoll Reply:
May 7th, 2013 at 2:04 PM
I haven’t tried it, but you could probably use some chipotle chile POWDER instead, and just add in a little tiny (!!) bit at a time. That way you’d get the smokiness from the chipotle, but without all the heat. And if you wanted yours spicier but your family’s milder, just add more powder to your meat/cream once you dish it up.
(And it wasn’t until *after* I’d typed up my whole response I realized this was such an old post! Hope it’s still helpful, though!)
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Comment by Erik — April 25, 2012 @ 9:58 PM
I am making these ASAP! Chipotle, crockpot and avocado…you said the three magic words! haha 🙂
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Comment by Jessica — April 26, 2012 @ 12:39 AM
Do you use plain yogurt?
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Comment by Kalee — April 28, 2012 @ 12:01 AM
I just had to comment because I stumbled upon your blog and I just had a little girl with lots of red hair on February 16th of this year! Saw you had one too and thought what a coincidence! 🙂
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Comment by Suzanne — April 28, 2012 @ 1:18 PM
We made this last night….really good 🙂
I especially Loved the Chipotle cream—-anything spicy 🙂
Thanks!
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amy Reply:
May 2nd, 2012 at 3:38 PM
Awesome! You’re very welcome!
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Comment by Michelle — May 2, 2012 @ 3:18 PM
Made this last night for friends…it was GREAT!!! Absolutely delicious. I’ve been making recipes from your site for a while now…they are all good but this is the BEST! Thanks for inspiring me to try new recipes!
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amy Reply:
May 4th, 2012 at 1:10 PM
I’m so glad to hear it!! Thank you!
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Comment by Kate — May 4, 2012 @ 11:21 AM
Just made this and loved it! The one change I will make the next time is not to add the water to the crockpot- between the lime juice and the liquid released by the onion and pepper there was no need for it.
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Comment by Jen — May 16, 2012 @ 7:45 PM
Made these for dinner tonight…delicious! I added some fresh tomatoes and some salsa. Very easy and quick recipe, thanks!
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Comment by Noelle — May 17, 2012 @ 7:18 PM
Made these for dinner tonight. Big hit! They were so easy and delicious. Now I have a question: After removing the chicken from the crock pot, I have lots of yummy veggies/liquid left in the crock pot. I can’t throw that out! Am thinking of using this delicious broth to make chicken tortilla soup by adding back the leftover shredded chicken. Any suggestions?
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amy Reply:
September 7th, 2012 at 6:55 PM
I usually shred my chicken right in the juices so it soaks everything up. Makes nice, juicy tacos! But I bet that would be a great base for a soup!
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Comment by Sandi — September 7, 2012 @ 6:35 PM
Just made this! It is the tastiest tastiest meal I have made in quite a while! I added a bit of cumin to both the chicken and the chipotle cream. It was delish. Thanks!
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Comment by Kim — December 4, 2012 @ 8:55 PM
Hello again!
I’m the same Sandi from Sept. 7. Wanted to share that I made this again last night. My family absolutely loved it.
What I wanted to share is that I was able to make this on top of the stove. I forgot to get things in the crock pot early enough so I quickly browned chicken breasts in a bit of olive oil, then added the lime juice, cilantro and chipotles. I simmered for a couple of hours and shredded the chicken.
I sauteed the red peppers and onions in a skillet by themselves and we just added them to our individual tacos. It was amazing!
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amy Reply:
January 18th, 2013 at 10:21 AM
Great to hear from you again, Sandi! Sounds like your method worked perfectly! Glad to hear it!
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Comment by Sandi — January 18, 2013 @ 9:20 AM