Creamy Southwestern Chicken Tacos
There couldn’t be a simpler recipe to satisfy all your deepest cravings for a chicken taco. These Creamy Southwestern Chicken Tacos have all the flavor of chicken that has simmered for hours over an open fire without any of the work.
The prep for these tacos is complete in less than 30 minutes & once they are in the crockpot you’ll have the rest of the day to get everything else done that’s on your schedule.
Enjoy all the free time you get while making dinner!
Creamy Southwestern Chicken Tacos
ingredients
2.5 - 3 pounds chicken thighs, boneless & skinless
1 yellow onion, diced
1 cup mild salsa, store bought
1 - 4 ounce can mild green chilis
1/2 cup raw cashews
1/2 cup water
1/4 cup taco seasoning
1/4 cup green onions, chopped
2 tablespoons olive oil
1 teaspoon apple cider vinegar
1 teaspoon lime juice
1/4 teaspoon dried dill
1/4 teaspoon dried parsley
1/8 teaspoon garlic powder
1/8 teaspoon salt
directions
place the cashews in a small bowl & cover with warm water. set aside.
cut the chicken thighs into cubes and place in a crockpot.
heat the olive oil in a skillet & sauté the onions until they are a golden brown color.
in a medium size bowl, combine the sautéed onion, salsa, green chilis (undrained) & the taco seasoning. pour over the top of the chicken.
cook on high for 5 hours.
right before the 5 hours is complete, drain the cashews & place them in a high speed blender. add in the water, apple cider vinegar, lime juice, dried dill, dried parsley, garlic powder, salt & green onions. blend on high until smooth.
mix the cashew cream into the crockpot & continue cooking another 30 minutes. shred the chicken with two forks & serve in paleo wraps or other grain free tortillas.