Chipotle Chicken Tacos + Peach Salsa
Serves 2
20 mins prep
240 mins cook
0 mins total
Slow roasted chipotle chicken with fresh peach salsa and a chipotle aioli
Chipotle Aioli
Peach Salsa:
Other Ingredients:
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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!
