Chipotle Chicken Tacos + Peach Salsa
Let’s do Taco Tuesday, but make it taste like summer!
This is such a great recipe for summer! I mean, you can’t go wrong with tacos, but add fresh peaches to the mix and it’s a party! The spicy kick from the chipotle with the sweetness of the peaches- I just can’t get enough of these!
Ingredients:
- boneless/skinless chicken thighs- you can substiute for chicken breast
- chipotle in adobo sauce or diced chipotle peppers
- chicken broth
- honey
- lime juice
- paprika
- minced garlic
- onion powder
- oregano
- salt
- pepper
- peaches– fresh is the best!
- cilantro
- red onion
- jalapeno
- I just buy coleslaw mix because it’s cheap and makes things easy!
- tortillas– I love street taco corn torillas for this recpipe!
- mayonnaise
The Prep:
Who doesn’t love a good crockpot recipe? This is a great recipe for one of those busy days, you can just throw it in the crockpot before work. Or it’s even great for feeding a large crowd, just double the recipe!
- Add the boneless, skinless chicken thighs into the crockpot with all of the seasonings + the chipotle in adobo sauce, honey and chicken broth. Place the lid on and cook on high for 4 hours or on low for 6-8 hours.
In the meantime make the salsa.
You want to pull the pit/seed out of the peaches, slice the peaches, then chop into small pieces.
- In a bowl add the chopped peaches, cilantro, jalapeno, red onion and lime juice. Toss to combine and then place in the fridge until the tacos are done.
- In a small bowl, stir all of the ingredients together for the aioli, cover and place in the fridge.
- When it’s time to eat, shallow fry the tortillas in a pan with a little bit of olive oil.
- After the chicken has cooked for 4 hours and is nice and tender, remove the chicken from the crockpot, draining the juice. Shred the chicken in a bowl, adding back in about ¾ cup of the juice.
Layer the tacos with shredded chicken, chipotle aioil, shredded cabbage + peach salsa.
I hope you enjoy this recipe! Please let me know if you have any questions and don’t forget to tag me on social media! Make sure you are following along for more recipes like this!
Chipotle Chicken Tacos + Peach Salsa
Equipment
- crockpot
Ingredients
- 1½-2 lbs boneless, skinless chicken thighs
- 2 tbsp chipotle in adobo sauce (3 to make it spicy)
- ¼ cup honey
- ¾ cup chicken broth
- 1 tbsp minced garlic
- 1 tbsp paprika
- ½ tsp pepper
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- juice + zest of 1 lime
Chipotle Aioli
- 2 tbsp mayonaise
- 1 tsp honey
- 1 tsp chipotle in adobo sauce
Peach Salsa:
- 2-3 ripe peaches
- 1 tbsp chopped cilantro
- 1 diced jalapeno to taste
- ⅛ cup diced red onion
Other Ingredients:
- tortillas of choice I love street taco corn tortillas for this recipe!
- shredded cabbage/coleslaw mix adds a little crunch to the taco!
Let's Make It
- Add the boneless, skinless chicken thighs into the crockpot with all of the seasonings + the chipotle in adobo sauce, honey and chicken broth. Place the lid on and cook on high for 4 hours or on low for 6-8 hours.
- In the meantime make the salsa.You want to pull the pit/seed out of the peaches, slice the peaches, then chop into small pieces.
- In a bowl add the chopped peaches, cilantro, jalapeno, red onion and lime juice. Toss to combine and then place in the fridge until the tacos are done.
- In a small bowl, stir all of the ingredients together for the aioli, cover and place in the frige.
- When it's time to eat, shallow fry the tortillas in a pan with a little bit of olive oil.
- After the chicken has cooked for 4 hours and is nice and tender, remove the chicken from the crockpot, draining the juice. Shred the chicken in a bowl, adding back in about ¾ cup of the juice.
- Layer the tacos with shredded chicken, chipotle aioli, shredded cabbage + peach salsa.Enjoy!
