Crockpot Chipotle Honey Chicken Tacos

4
Servings
15m
Prep Time
3-5h
Cook Time
3h 15m
Ready In


"Easy peasy tacos. Canned chipotles and honey slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (465.2 g)
  • Calories 1017.6
  • Total Fat - 27.6 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 239.6 mg
  • Sodium - 798.2 mg
  • Total Carbohydrate - 125 g
  • Dietary Fiber - 25 g
  • Sugars - 16.6 g
  • Protein - 71.7 g
  • Calcium - 272.6 mg
  • Iron - 8.9 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 1.2 mg

Step 1

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.

Step 2

Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado and other toppings of choice.

Step 3

*Tidbit - Pickled Onions: to make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1 1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.*

Tips & Variations


No special items needed.

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