Chipotle Chicken Tacos + Peach Salsa
Slow roasted chipotle chicken with fresh peach salsa and a chipotle aioli
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!