Chipotle-Honey Chicken Tacos (Print Version)
# Ingredients:
01 -
1½ pounds boneless, skinless chicken thighs
02 -
3 tablespoons honey
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
½ teaspoon ground cumin
06 -
1 teaspoon kosher salt
07 -
1 to 4 chipotles from a can of chipotles in adobo, finely chopped
08 -
2 tablespoons adobo sauce
09 -
1 (15-ounce) can black beans, rinsed and drained
10 -
Juice of 1 lime
→ For Serving
11 -
Warmed tortillas
12 -
Pickled onion
13 -
Sliced or cubed avocado
# Instructions:
01 -
Combine the chicken, honey, onion and garlic powders, cumin, salt, chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well to coat. Cook on low heat for 3 to 5 hours. If needed, the slow cooker can switch to warm setting for up to 3 additional hours before the chicken becomes dry.
02 -
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 adjust seasoning with additional salt or lime juice if necessary.
03 -
Spoon the chicken mixture into warmed tortillas and top with pickled onion and avocado slices.
# Notes:
01 -
For best flavor, adjust the number of chipotles based on your heat preference.
02 -
The chicken mixture can be made ahead and refrigerated for up to 3 days.