Slow-Cooked Chipotle Chicken Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in smoky chipotle marinade, served on warm corn tortillas with creamy avocado sauce. This mexican ready in about 270 minutes pairs boneless, skinless chicken thighs, adobo sauce, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 30 min Cook: 240 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 tablespoons adobo sauce, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/4 cup lime juice. Season 1.5 pounds boneless, skinless chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then add to the bowl, coating evenly. Marinate for 30 minutes at room temperature.
  2. Step 2: Place the marinated chicken in a slow cooker, cover, and cook on low for 4-5 hours until tender and shreds easily.
  3. Step 3: While chicken cooks, prepare avocado crema: scoop 1 medium avocado into a blender, add 1/4 cup sour cream, 2 tablespoons fresh cilantro, and 1/4 cup lime juice. Blend until smooth, adding 1-2 tablespoons water if too thick.
  4. Step 4: Shred cooked chicken with two forks, discarding excess liquid. Warm 8 small corn tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable.
  5. Step 5: Assemble tacos: spoon 1/4 pound shredded chicken onto each tortilla, top with 2 tablespoons avocado crema, and serve immediately.

Frequently asked questions

How long does Slow-Cooked Chipotle Chicken Tacos with Avocado Crema take to make?

Total time is about 270 minutes (30 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Chipotle Chicken Tacos with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep adobo sauce from drying out.

Can I substitute ingredients in Slow-Cooked Chipotle Chicken Tacos with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chipotle Chicken Tacos with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chipotle Chicken Tacos with Avocado Crema?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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