Slow Cooker Chicken Tacos With Chipotle Cream Sauce

• 4 frozen chicken thighs
• 2 frozen chicken breast halves
• 1/4 cup red wine vinegar
• 1/4 cup diced green onions
• 2 limes, juiced
• 6 cloves garlic, minced
• Chipotle Cream Sauce:
• 1 cup sour cream
• 2 chipotle peppers in adobo sauce
• 1/4 teaspoon salt
• salt and ground black pepper to taste
• 2 tablespoons minced fresh cilantro
• 10 flour tortillas

1. Place chicken thighs and chicken breasts in a slow cooker. Whisk red wine vinegar, green onions, lime juice, and garlic together in a bowl; pour over chicken.
2. Cook on High for 4 hours.
3. Blend sour cream, chipotle peppers in adobo sauce, and 1/4 teaspoon salt together in a food processor until sauce is smooth; refrigerate until ready to use.
4. Place chicken on a work surface and shred into bite-size chunks; season with salt and pepper. Measure 1/2 cup cooking liquid in slow cooker and discard the rest. Return shredded chicken and 1/2 cup cooking liquid to slow cooker and add cilantro; cook and stir until chicken is heated through, about 5 minutes.
5. Spoon chicken into tortillas and top with chipotle cream sauce.

chicken, chicken, red wine vinegar, green onions, garlic, cream sauce, sour cream, peppers, salt, salt, fresh cilantro, flour tortillas

Taken from www.allrecipes.com/recipe/242345/slow-cooker-chicken-tacos-with-chipotle-cream-sauce/ (may not work)