1 1/2poundsbonelessskinless chicken breasts and thighs
8ouncescream cheese
1 1/2cupsjarred salsa verde
1/2teaspoonkosher salt
1/4teaspoonblack pepper
2cupschopped red cabbage
1serrano pepperseeded, stemmed and diced finely
1/4cupchopped cilantroplus extra for garnish
1tablespoonolive oil
2teaspoonslime juice
3/4cupsour cream
1tablespoonadobo saucefrom canned chilies in adobo
1teaspoonchipotle chili powder
12-14corn or flour tortillaswarmed through
1/2cupcrumbled queso fresco cheese
Instructions
To your slow cooker, add the chicken, cream cheese, salsa verde, and salt and black pepper. Cover and cook on low for 8 hours or high for 4 hours. After it has cooked, remove the chicken from the slow cooker and shred with two forks. Transfer it back to the slow cooker and stir to coat. Season to taste with salt and black pepper.
While the chicken is cooking prepare your slaw and chipotle sauce. In a medium bowl, toss the red cabbage, serrano pepper, cilantro, olive oil, lime juice, and a dash of salt and black pepper. Cover and refrigerate until you are ready to serve.
To prepare the chipotle sauce, whisk the sour cream, adobo sauce, and chipotle chili powder in a small bowl. Cover and refrigerate until you are ready to serve.
Assemble the tacos, by spreading a thin layer of the chipotle sauce on warmed through tortillas. Top with salsa verde chicken, red cabbage slaw and a sprinkling of queso fresco cheese and cilantro.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.