Slow Cooker Chipotle Chicken Tacos with Avocado Crema

Drescription

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

• 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

Directions

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.