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Slow Cooker Tequila Chicken Tacos with a Creamy Jalapeno Sauce

Everyone loves the 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.  So, today I present to you this simple and delicious Slow Cooker Tequila Chicken Tacos with a Creamy Jalapeno Sauce recipe.  The chicken meat cooks all day while you are at work, so that all you have to do when you get home 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 cook 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 if you prefer
  • 1 red onion sliced

 

For the Toppings

    • 1/4 cup prepared 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
    • 3 cups of your favorite fresh prepared salsa
    • tortillas

DIRECTIONS

  1. In a bowl, combine the first 9 ingredients (through honey) and mix well. Put in a ziplock bag with chicken. Set aside for 6 hours.

  2. lay the sliced onion on the bottom of a slow cooker, then place the chicken on the bed of onions. Add 1/2 cup of chicken stock.

  3. Pour the liquid mixture over the chicken, cover the crockpot, and cook on low for 4 - 6 hours. (or you can use a Swiss Diamond Stock Pot, and cook for 2 hours over low heat)

  4. In another bowl whisk mayonnaise and next 7 ingredients (through chili powder) together until fully blended.  Cover and refrigerate at least 4 hours

  5. Once the chicken is done, shred into large chunks and sear on a Swiss Diamond Griddle for 2 minutes on each side, to create a crust.

  6. Place the chicken and onion in the middle of a tortilla, top with salsa, and drizzle the creamy jalapeno sauce over the top.