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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 245 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4			7972.8	14.3148	173.5896	801.4476
chicken breast half	2			-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
green onion	1/4	cup	diced	4.7925	1.0188	0.1722	0.0834
lime	2		juiced	2.5208	0.8490000000000001	0.0423	0.0071
garlic	6	cloves	minced	26.82	5.9508	1.1448	0.09
chipotle cream sauce				-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
chipotle pepper adobo sauce	2			-	-	-	-
salt	1/4	teaspoon		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104
flour tortilla	10			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.