Chicken Tacos With Cilantro Slaw & Chipotle Sour Cream

Are you ready to get your spice on?! Then – let’s get to it shall we. I love me some gooood tacos! I really miss living in San Diego for this very reason. You could find a great Mexican taco shop on just about every corner – but – my favorites were the little hole in the walls – this – and of course heading right down town to Mexico. The gang loved this recipe – best of all – you get your Crock Pot on! Yeah baby. I suddenly had the imagine of Austin Powers in my head. I better behave.  Anyways – enjoy!

 *See notes*


Ingredients
6 boneless skinless chicken breast
2 tablespoons dried chopped onion
4 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chili powder
1 tablespoon sugar
2 tablespoons garlic, minced

1 can 14.5 oz. diced tomatoes
1 can 4 oz. diced green chilies
corn tortillas
tomatoes, optional

Directions
Combine chili powder, cumin, oregano, dried chopped onion, garlic, sugar and tomatoes in your slow cooker; stir. Add chicken to slow cooker, spooning some of the tomato mixture over chicken. Set slow cooker to low and cook all day until chicken is easily shredded with a fork. Shred chicken inside the slow cooker with the tomato mixture. {Don’t discard tomato mixture or juices, you will want to stir this into the chicken.} Serve as desired.



Cilantro Slaw
2 cups shredded cabbage
1 handful of fresh cilantro
1/2 of a jalapeno, minced, seeds discarded
juice of 1/2 a lime
1 tablespoon honey
salt to taste

In a medium sized bowl, combine the above stir well.

Chipotle Sour Cream
1 cup sour cream
2 chipotle chilies in adobo sauce

In a blender, combine sour cream and chilies; puree until smooth.

Notes: This yields enough for 14 people or more – depending on the way they eat. Shredded chicken left overs – once cooled – can be placed in freezer safe Ziploc bags and frozen for later use for smaller sized families.

Cilantro slaw recipe adapted by My Crowded Kitchen 
Original recipe by Food.com