Pressure Cooker Chipotle Honey Chicken Tacos Recipes

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PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS



Pressure Cooker Chipotle-Honey Chicken Tacos image

If you have an electric pressure cooker, you can throw together a big batch of spicy chicken and black bean tacos in about 30 minutes. Smoky canned chipotles in adobo and honey do most of the heavy lifting here, combining to create a glossy, spicy-sweet sauce. Chipotles can pack varying levels of heat, so if you want your tacos on the milder side, use only one or two peppers. You can always drizzle with hot sauce at the table. The pickled onions are not absolutely necessary, but they add acidity and crunch that contrast nicely with the spicy shredded chicken. (Get the slow cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, poultry, tacos, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken thighs
1 to 4 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus additional as needed
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 lime, juiced
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving

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.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 846 milligrams, Sugar 15 grams, TransFat 0 grams

CROCK POT CHIPOTLE CHICKEN TACOS



Crock Pot Chipotle Chicken Tacos image

These crock pot chipotle chicken tacos are quick and easy to make but taste delicious. Everyone enjoys this great adobo sauce slow cooker mexican recipe.

Provided by Eating on a Dime

Categories     Main Course

Time 8h15m

Number Of Ingredients 13

1/2 white onion
1 tablespoon minced garlic
1 tablespoon adobo sauce (from small can of chipotle peppers)
1 chipotle peppers (from small can of chipotle peppers)
1 tablespoon ancho chili powder
2 tablespoons olive oile
2 teaspoons cumin
2 teaspoons dried oregano
1 fresh lime (juiced)
3 boneless skinless chicken breasts
1/4 cup cilantro (chopped)
1 avocado (optional)
12-20 corn tortillas

Steps:

  • Combine everything but the chicken, tortillas, cilantro, avocado in a food processor or blender. Blend until smooth.
  • Place the chicken and the sauce in slow cooker.
  • Cook on low for 8-10 hours or until chicken is tender.
  • Shred the chicken and stir in the crock pot.
  • Serve on warm corn tortillas.

Nutrition Facts : Calories 301 kcal, Carbohydrate 30 g, Protein 16 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 631 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

SLOW COOKER HONEY-CHIPOTLE CHICKEN TACOS



Slow Cooker Honey-Chipotle Chicken Tacos image

Honey chipotle chicken, prepared in a slow cooker, makes great tacos when served in flour tortillas with avocado and sour cream

Provided by ReadySetEat

Categories     Main Dish, Tacos

Time 8h10m

Yield 6

Number Of Ingredients 9

PAM® Original No-Stick Cooking Spray
1 can (8 oz each) Hunt's® Tomato Sauce
1/4 cup honey
1/4 cup chopped chipotle peppers in adobo sauce
1-1/2 pounds boneless skinless chicken thighs
12 flour tortillas (6 inch), warmed
1 avocado, pitted, peeled, sliced
1 cup sour cream
Lime wedges, optional

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.

Nutrition Facts : @id https, Calories 514 calories

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS



Slow Cooker Chipotle-Honey Chicken Tacos image

These may be the easiest tacos you ever make, but you'd never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and 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. (Get the pressure cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, tacos, main course

Time 5h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 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 Tip)
Sliced or cubed avocado, for serving

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.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1167 milligrams, Sugar 16 grams, TransFat 0 grams

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