Slow Cooker Raspberry Chipotle Chicken Tacos will be one of your new go-to taco recipes. Shredded chicken mingled with raspberry preserves, BBQ sauce and adobo sauce and topped with a fresh corn salsa. These easy and delicious tacos will be a hit for all.
Whisk together BBQ sauce, preserves and adobo sauce
Pour half over chicken in slow cooker and reserve the other half in an airtight container in the fridge for later
Cover and cook on low for 6-8 hours or high for 3-4
Remove chicken and shred with forks
Add reserved BBQ sauce mixture to taste and toss well to coat
Discard cooking liquid and return chicken to slow cooker to keep warm until ready for serving, if desired
Heat canola oil in skillet over medium high heat
Add frozen corn kernels (carefully, they may spatter) and let cook without stirring for 4-6 minutes or until they start to turn golden brown
Stir lightly as the corn continues to brown on other sides, another 3-4 minutes
Remove from heat and let cool to room temperature
Dice avocado and add to cooled corn
Seed and finely dice jalapeño and add to mixture along with cilantro and lime juice
Add salt and pepper to taste
Salsa can be made a few hours ahead of time and refrigerated in a tightly covered container until ready to serve
Goes perfectly topped off with this delicious Zesty Lime Jalapeño Ranch Dressing! (I subbed out the mayo with greek yogurt for a lighter taste)I cooked this on high for 3 hours in my 4 quart multi cooker.