Honey Chipotle Chicken

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, thighs, or a mix
  • 1/2 cup plain tomato sauce
  • 1/4 cup honey
  • 1/2 white onion, chopped
  • Juice from 1 lime (about 2 tablespoons)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 to 3 chipotle peppers from a can of Chipotles en Adobo, chopped (stems and seeds removed)
  • 1 to 2 tablespoons Adobo sauce
  • 1 package flour tortillas

Info

  • Prep: -
  • Cook: -
  • Serves: -
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Directions

  1. Combine everything in the slow cooker: Combine the chicken, tomato sauce, honey, onion, lime juice, garlic powder, salt, and pepper to your slow cooker. Add 1 to 3 chopped chipotle peppers and 1 to 2 tablespoons of - Adobo sauce, depending on your preferred level of heat. Mix together well.
  2. Cover and cook on high for 4 hours or low for 6 to 8 hours.
  3. Shred the chicken: At the end of cooking time, use two forks to shred chicken in the pot. Mix the shredded chicken with the sauce.
  4. Serve: Set out a stack of tortillas and all the toppings. Assemble and serve the tacos from the slow cooker.
  5. Leftover chicken will keep refrigerated for up to 5 days or frozen for up to 3 months.
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