Slow Cooker Honey Chipotle Chicken Tacos Recipes
SLOW COOKER HONEY CHIPOTLE CHICKEN TACOS
[i]Slow Cooker Honey Chipotle Chicken Tacos are slightly sweet and slightly spicy! The slow cooked chicken is fall apart tender, juicy and full of chipotle and honey! Delicious in tacos or over lettuce for a lighter option![/i]
Provided by Megan
Yield 8
Number Of Ingredients 15
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.
HONEY-CHIPOTLE CHICKEN
Shredded chicken in a honey-chipotle sauce that I usually use in burritos.
Provided by Randy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h40m
Yield 6
Number Of Ingredients 5
Steps:
- Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
- Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
- Cook in the slow cooker on Low for 5 hours.
- Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
- Continue to cook on Low until cooked through, about 30 minutes more.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 40.6 g, Cholesterol 58.5 mg, Fat 2.9 g, Fiber 10.2 g, Protein 30.8 g, SaturatedFat 0.8 g, Sodium 635.3 mg, Sugar 15.5 g
PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS
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
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
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CHIPOTLE CHICKEN TACOS - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 5Calories 623 per servingCategory Dinner, Main Course
- PREP: Spray a large (6 quart) slow cooker with cooking spray. Pour the chicken broth in the bottom of the slow cooker. Trim off fatty parts of chicken thighs (some fat is fine; most will render off, I just slice off the big pieces on the sides). Combine the brown sugar, chili powder, paprika, cumin, and garlic powder in a small bowl. Add salt and pepper to personal preference; I add 1/2 tablespoon fine sea salt and 1/2 teaspoon pepper. Stir and then rub evenly over the chicken.
- COOK CHICKEN: Place the chicken and chicken broth in the slow cooker in an even layer. No need to stir. Cover and cook on low for 4-6 hours; it takes about 4 and 1/2 to 5 hours in my cooker.
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