Raspberry-Chipotle Chicken Tacos

Raspberry-Chipotle Chicken Tacos

These raspberry chipotle chicken tacos are a fun way to switch up you weekly taco night. The warm and smoky heat from the chipotle pairs perfectly with the sweetness of the raspberry - it will have you coming 
back for more! We like to top our tacos with come fresh cilantro and some Mexican cotija cheese, but any  of your favorite taco toppings will taste great. 

• 2 pounds boneless, skinless chicken breasts, cut in half
• ⅓ cup plus 2 tablespoons raspberry preserves or seedless raspberry jam, divided
• 2 chipotle peppers in adobo sauce
• 1 clove garlic
• 1 tablespoon adobo sauce (from canned chipotle peppers)
• 1 tablespoon kosher salt
• ½ teaspoon cumin
• 1 (15 ounce) can diced $re roasted tomatoes
• Salt and pepper
• Tortillas
• Toppings (optional) - cotija cheese, cilantro, avocado, sour cream, etc.

Place chicken breasts in a single layer in the bottom of the slow cooker.
In a food processor combine ⅓ cup raspberry jam, chipotle peppers, garlic, adobo sauce, salt and cumin,
Purée until mixture is smooth.
Pour chipotle mixture over the chicken breast then cover with the $re roasted tomatoes. Gently lift  chicken to allow some of the tomatoes and juice to get underneath. Cook on low for 5-6 hours, or on  high for 2-4 hours.
Shred the chicken with some or all of the cooking liquid. Stir in remaining 2 tablespoons of raspberry  jam, then season with salt and pepper to taste.
To serve, place chicken onto tortillas and top with desired taco toppings.

Note: You can find canned chipotle peppers in adobo sauce in the Latin aisle of most grocery stores.