Slow Cooker Tequila Chicken Tacos with a Creamy Jalapeno Sauce

Everyone loves summer, and what better way to celebrate than with some amazing tacos? If you go out to dinner with me, you can count on me ordering the tacos, mainly because I love the spices. Today, I present to you this simple and delicious Slow Cooker Tequila Chicken Tacos with a Creamy Jalapeno Sauce recipe.The chicken cooks all day while you are at work, so when you get home, all you have to do is put the tacos together.
The homemade jalapeno cream sauce gives this dish the “bite” all taco lovers long for!
By using freshly prepared salsa, we cut the cooking time down even further while bringing your taste buds what they crave!

Prep Time: 20 minutes
Cook Time: 6 hours
Yield: 8–10 servings (2 tacos each)
Difficulty: Medium

Ingredients

For the Chicken:

• Juice of 2 limes

• 1/2 cup tequila

• 1/2 tsp salt

• 1/2 tsp minced fresh garlic

• 1/2 tsp ginger

• 1 1/2 tsp cumin

• 2 tbsp apple cider vinegar

• 2 tbsp soy sauce

• 2 tsp honey

• 2.5 lb chicken thighs (or 2 lb boneless, skinless)

• 1 red onion, sliced

For the Cream Sauce:

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• Juice of 1 lime

• 1 jalapeno, finely diced and seeded

• 1/4 tsp paprika

• 1/2 tsp cumin

• 1/4 tsp chili powder

For Serving:

• 3 cups of your favorite salsa

• Soft tortillas

Directions

1. Marinate the Chicken: In a bowl, combine lime juice, tequila, salt, garlic, ginger, cumin, apple cider vinegar, soy sauce, and honey. Mix well. Place the chicken in a ziplock bag with the marinade. Marinate for 6 hours.

2. Slow Cook: Lay the sliced red onion in the bottom of a slow cooker. Place the marinated chicken on top of the onions. Add 1/2 cup of chicken stock. Pour the marinade over the chicken. Cover and cook on low for 4–6 hours. (Alternative: Use a Swiss Diamond Stock Pot and cook for 2 hours over low heat.)

3. Prepare Creamy Jalapeno Sauce: Whisk together mayonnaise, sour cream, lime juice, diced jalapeno, paprika, cumin, and chili powder until fully blended. Cover and refrigerate for at least 4 hours.

4. Finish the Chicken: Once the chicken is cooked, shred it into large chunks. Sear the shredded chicken on a Swiss Diamond Griddle for 2 minutes on each side to create a crispy crust.

5. Assemble the Tacos: Place the chicken and onions in the middle of a tortilla, top with salsa, and drizzle generously with the creamy jalapeno sauce.