Slow Cooker Chipotle-Honey Chicken Tacos
Updated: Nov 30, 2022
This may be one of the most flavorful tacos you ever make. The recipe hinges on just two ingredients: canned chipotles and HONEY, which slowly caramelize together for a 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. We've been using this recipe originally from the New York Times Cooking website.
Yield: 4 servings
1½ pounds boneless, skinless chicken thighs (thighs will retain moisture, you can add chicken breast but may need to add some chicken stock or broth)
3 tablespoons Waterford Bee Company Wildflower Honey (of course)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1(15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see note below)
Sliced or cubed avocado, for serving
1 cup rough chopped cilantro
really any toppings you want... maybe even some Waterford Bee Co. Salsa :P
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.
Pickled Onion Recipe
½ cup apple cider vinegar
1 Tbsp. sugar
1½ tsp. kosher salt
1 red onion, thinly sliced
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. The longer it sits the better it will be. We suggest making the onions in the morning and they should be perfect in the evening. Onions can be stored in the frig for up to two weeks.