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Slow Cooker Honey Chipotle Chicken Tacos Recipe

Name: Slow Cooker Honey Chipotle Chicken Tacos
Prep time: 10 min
Cook time: 3 h 40 min
Total time: 3 h 50 min
Yield: 12
Ingredients: 2lb / 1kg boneless skinless Chicken Thighs, (large bits of fat trimmed); 3/4 cup / 180ml Chicken Stock; 1/4 cup / 80g Honey; 2 tbsp Chipotle Paste ((see notes)); 2 tbsp Tomato Puree ((Tomato Paste in US)); 1 Lime, (juice only); 2 tsp Smoked Paprika; 1 tsp EACH: Cumin, Onion Powder, Garlic Powder, Oregano, Salt; 1/2 tsp Black Pepper; 1 tbsp Cornstarch/Cornflour; 1 medium Red Onion, (finely diced); 1 Lime, (juice only); pinch of Salt; pinch of Sugar; 12 small/street market Tortillas, (warmed (see notes)); 2 Avocados, (thinly sliced); 1/2 cup / 80g crumbled Cotija Cheese, (or to preference (can sub feta)); finely diced Coriander/Cilantro, (to garnish (only add this if you know you love it))

Don't Go Bacon My Heart

These slow cooker chicken tacos are drenched in a delicious honey chipotle sauce and couldn't be easier to make!

Ingredients

2lb / 1kg boneless skinless Chicken Thighs, (large bits of fat trimmed)

3/4 cup / 180ml Chicken Stock

1/4 cup / 80g Honey

2 tbsp Chipotle Paste ((see notes))

2 tbsp Tomato Puree ((Tomato Paste in US))

1 Lime, (juice only)

2 tsp Smoked Paprika

1 tsp EACH: Cumin, Onion Powder, Garlic Powder, Oregano, Salt

1/2 tsp Black Pepper

1 tbsp Cornstarch/Cornflour

1 medium Red Onion, (finely diced)

1 Lime, (juice only)

pinch of Salt

pinch of Sugar

12 small/street market Tortillas, (warmed (see notes))

2 Avocados, (thinly sliced)

1/2 cup / 80g crumbled Cotija Cheese, (or to preference (can sub feta))

finely diced Coriander/Cilantro, (to garnish (only add this if you know you love it))

Method

In the base of a slow cooker combine chicken stock, honey, chipotle paste, tomato puree and lime juice with smoked paprika, cumin, oregano, onion powder, garlic powder, salt & black pepper. Add chicken thighs and use your tongs to coat them.

Add the lid on and cook for 3-4 hours in HIGH or 6-7 hours on LOW. The chicken is cooked when it's piping hot through the centre and very easily falls apart.

Meanwhile, in a small bowl combine finely diced onion with lime juice and good pinch of salt & sugar. Leave to pickle for as long as the chicken takes to cook, tossing every now and then if you can.

Once the chicken has cooked, remove it from the slow cooker and place in a dish or curved baking tray. Pour the liquid into a pot or pan over medium heat and bring to a simmer. Combine 1 tbsp cornstarch/cornflour with 1 tbsp water then whisk into the sauce. Simmer until thickened (10mins or so).

Gently shred the chicken (don't over-shred in the first instance) then pour over your preferred amount of sauce. Toss to combine, shredding a little more if needed.

Serve in tortillas with cotija/feta, avocado, pickled onions and coriander/cilantro.(optional).

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