Slow Cooker Chipotle Honey Chicken Tacos Recipes

SLOW COOKER HONEY-CHIPOTLE CHICKEN TACOS

Steps:

• Spray inside of 4-quart slow cooker with cooking spray. Combine sauce, honey and chipotle peppers in slow cooker. Add chicken.
• Cover; cook on LOW 8 hours or HIGH 4 hours.
• Transfer chicken to cutting board; shred with 2 forks. Return chicken to slow cooker, stirring to combine with sauce. Place about 1/4 cup chicken in each tortilla. Evenly divide and top with avocado and sour cream. Serve with lime wedges, if desired.

SLOW COOKER HONEY CHIPOTLE CHICKEN TACOS

Steps:

• Place chicken in the bottom of a slow-cooker.
• Mix together the chicken rub ingredients. Sprinkle evenly over the chicken. Pour honey over top.
• Cover and cook on high for 3 - 3 1/2 hours or low for 5-6 hours or until meat is cooked through and easily falls apart.
• Once the chicken is cooked, remove from the slow cooker and shred with two forks.
• Return the shredded chicken back to the slow cooker to absorb the cooking liquid. Taste and season with salt and pepper, if desired.
• You can either char your tortillas by placing over a gas grill until lightly charred or you can wrap them in a paper towel and microwave for 10 seconds.
• In the center of each tortilla, add the chicken mixture and top with desired garnishes. Serve immediately.

SLOW COOKER HONEY CHIPOTLE CHICKEN TACOS

Steps:

• Serve: Set out a stack of tortillas and all the toppings. Assemble and serve the tacos from the slow cooker. Leftover chicken will keep refrigerated for up to 5 days or frozen for up to 3 months.

PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
• Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you'd like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
• Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• 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.
• 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.