Ingredients
6 boneless, skinless chicken thighs
3 tablespoons honey
2 chipotle peppers in adobo sauce (plus 1 teaspoon adobo sauce)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Warm corn tortillas
Fresh cilantro for garnish
Sliced red onion
Lime wedges
Instructions
Season chicken thighs with cumin, garlic powder, smoked paprika, salt, and pepper.
Place chicken in the slow cooker.
In a bowl, whisk together honey, chipotle peppers, adobo sauce, and olive oil. Pour the mixture over the chicken.
Cover and cook on low for 4 hours or high for 2 hours.
Once cooked, shred the chicken using two forks, ensuring the sauce is evenly mixed in.
Warm tortillas on a dry skillet for optimal texture.
Top with chicken mixture, fresh cilantro, onion, and lime juice before serving.
Notes
Adjust the number of chipotle peppers to control the heat level.
Prepare chicken and sauce in advance for make-ahead convenience.
Tortillas can be replaced with flour if needed; ensure they are warm and pliable.
Leftovers can be stored in an airtight container in the refrigerator for 3 days.
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg