* 1.5 lbs. Chicken Breasts or Thighs
* 1 tsp. Onion Powder
* 1 tsp. Garlic Powder
* 1/2 tsp. Ground Cumin
* 1 tsp. Paprika
* 1 tsp. Salt
* 4 Chipotles in Adobo
* 2 – 3 tbsp. Chipotles in Adobo Sauce, to taste
* 3 tbsp. Honey
* Lime Wedges, for serving
**SUGGESTIONS FOR ASSEMBLING TACOS (AS NEEDED):**
* Street Taco Sized Flour Tortillas
* Monterey Jack Cheese
* Chipotle Salsa
* Pickled Red Onion
* Shredded Cabbage
* Avocado Slices
* Sour Cream or Greek Yogurt
* Cilantro
**INSTRUCTIONS**
1. Place the chicken in the bottom of a 6-quart or larger slow cooker. Sprinkle with onion powder, garlic, cumin, paprika, and salt. Then add the chipotles in adobo plus additional adobo sauce. Drizzle with honey. Cover and cook on low for 4 – 5 hours (or on high for 3 hours), or until the internal temperature of the chicken has reached 165F.
2. Once cooked, uncover and allow the chicken to sit for 5 minutes. Then either shred with two forks or transfer to stand mixer and shred with the paddle attachment. Stir the shredded chicken in the remaining sauce left in the crockpot.
3. Once the chicken is ready and you’ve shredded it, go ahead and start to warm your tortillas. I like to add mine to a sheet pan and top with shredded cheese before placing in a 350F preheated oven. Bake for 8 – 10 minutes, or until cheese has melted and the tortillas are warmed.
4. 4.I like to add the ingredients in the following order: Tortilla, melty shredded cheese, big scoop of shredded chicken, salsa, red onion, shredded cabbage, avocado, sour cream or Greek Yogurt, then a sprinkle of fresh cilantro. Enjoy immediately!
Stormcloudy on
Well it’s definitely a knife and fork job. But damn if they don’t look tasty while making me look like a toddler with spaghetti-Os
2 Comments
**SLOW COOKER HONEY CHIPOTLE CHICKEN:**
* 1.5 lbs. Chicken Breasts or Thighs
* 1 tsp. Onion Powder
* 1 tsp. Garlic Powder
* 1/2 tsp. Ground Cumin
* 1 tsp. Paprika
* 1 tsp. Salt
* 4 Chipotles in Adobo
* 2 – 3 tbsp. Chipotles in Adobo Sauce, to taste
* 3 tbsp. Honey
* Lime Wedges, for serving
**SUGGESTIONS FOR ASSEMBLING TACOS (AS NEEDED):**
* Street Taco Sized Flour Tortillas
* Monterey Jack Cheese
* Chipotle Salsa
* Pickled Red Onion
* Shredded Cabbage
* Avocado Slices
* Sour Cream or Greek Yogurt
* Cilantro
**INSTRUCTIONS**
1. Place the chicken in the bottom of a 6-quart or larger slow cooker. Sprinkle with onion powder, garlic, cumin, paprika, and salt. Then add the chipotles in adobo plus additional adobo sauce. Drizzle with honey. Cover and cook on low for 4 – 5 hours (or on high for 3 hours), or until the internal temperature of the chicken has reached 165F.
2. Once cooked, uncover and allow the chicken to sit for 5 minutes. Then either shred with two forks or transfer to stand mixer and shred with the paddle attachment. Stir the shredded chicken in the remaining sauce left in the crockpot.
3. Once the chicken is ready and you’ve shredded it, go ahead and start to warm your tortillas. I like to add mine to a sheet pan and top with shredded cheese before placing in a 350F preheated oven. Bake for 8 – 10 minutes, or until cheese has melted and the tortillas are warmed.
4. 4.I like to add the ingredients in the following order: Tortilla, melty shredded cheese, big scoop of shredded chicken, salsa, red onion, shredded cabbage, avocado, sour cream or Greek Yogurt, then a sprinkle of fresh cilantro. Enjoy immediately!
Well it’s definitely a knife and fork job. But damn if they don’t look tasty while making me look like a toddler with spaghetti-Os