Slow Cooker Chipotle-Honey Chicken Tacos

Name: Slow Cooker Chipotle-Honey Chicken Tacos
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Mexican
Ingredients: 1½ lb Chicken Thigh; 2 tbsp Chipotle in Adobo; 2 tbsp Honey; 3 cloves Garlic; 1 tsp Cumin; 1 tsp Salt; ¼ cup Chicken Broth; 1 Red Onion; 4 tbsp Apple Cider Vinegar; 1 Lime; 12 Tortillas; 1 Avocado; 60 g Cotija Cheese; ½ oz Cilantro

By Eatpace

Chicken thighs simmer with chipotle, honey and cumin, then are shredded for tacos with pickled red onion and avocado. The slow cooker handles the chicken while you do other things.

Total: 230 min; 20 prep · 210 cook
Serves: 4; Scale it below
Calories: 752; kcal per serving
Protein: 49g; per serving

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Chicken tacos topped with pickled red onion, avocado, cotija and cilantro.

230 min

Method

6 steps 20 min prep · 210 min cook

Prep

Step 1. Add Chicken Thigh, Chipotle in Adobo, Honey, Garlic, Cumin, half the Salt and Chicken Broth to a slow cooker. Turn the chicken to coat.
Step 2. Cover and cook on high until the chicken is tender enough to shred and cooked through, about 3 1/2 hours.
Step 3. Meanwhile, toss Red Onion with Apple Cider Vinegar and the rest of the Salt. Let stand, tossing occasionally, until softened and pink, at least 30 minutes.
Step 4. Transfer the chicken to a plate and shred with forks. Return it to the slow cooker, stir in Lime, and toss with the cooking juices.

Cook

Step 5. Warm Tortilla in batches in a dry skillet over medium heat until flexible and lightly spotted, about 30 seconds per side. Wrap in a clean towel to keep warm.

Finish & serve

Step 6. Fill the tortillas with chicken and drained pickled onion. Top with Avocado, Cotija Cheese and Cilantro.

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Tips

Good to know

Chicken is safe at 165°F in the thickest part; cook it longer if needed until it shreds easily.

Swap it

Use crumbled queso fresco if you can't find cotija.

Leftovers

Refrigerate the chicken and its juices separately from the toppings for up to 3 days, then reheat until steaming.

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