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Slow Cooker Honey Chipotle Chicken Tacos

Slow Cooker Honey Chipotle Chicken Tacos

Who wants tacos?! These sweet and spicy slow cooker chipotle chicken tacos are the perfect weeknight dinner. They make a ton, so get ready for leftovers!

Photography Credit:Nick Evans

My slow cooker is almost always on my kitchen counter. It’s just so easy to make dinner happen, even on the busiest weeknights.

These Slow Cooker Honey Chipotle Chicken Tacos need to be on your regular rotation right now.

Crowd-Pleasing Slow Cooker Tacos

They make an effortless midweek meal for the whole family, and they’re also a crowd-pleaser for any Game Day party you might be throwing. Just set the slow cooker to “warm” and let everyone help themselves when they’re hungry.

These tacos definitely bring the flavor! Made with shredded chicken, chipotle peppers, and honey, each bite has just enough sweetness and heat to wake up your taste buds. The chicken also stays really juicy when cooked in the slow cooker – after cooking, you’ll be able to shred the meat with a fork!

Best Toppings for Chicken Tacos

When it comes to toppings, keep it simple. A little queso fresco, some crunchy red onions and radishes, and chopped fresh cilantro are all you need. Unless, of course, if you hate cilantro! If so, skip it and use chopped green onions instead.

For the tortillas, go for soft flour tortillas. These tortillas a so easy to fold and won’t rip or tear like some other tortillas.

Updated May 10, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Slow Cooker Honey Chipotle Chicken Tacos Recipe

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, from a can of Chipotles en Adobo
  • 1 package soft flour tortillas

Toppings:

  • Crumbled queso fresco
  • Diced red onion
  • Diced radish
  • Fresh cilantro
  • 6-quart slow cooker

Method

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.

At this point, the chicken can be held on the "warm" setting, covered, for 1 to 2 hours. Stir additional water as needed if the pot starts to become dry.

4 Serve: Set out a stack of tortillas and all the toppings. Assemble and serve the tacos from the slow cooker.

Leftover chicken will keep refrigerated for up to 5 days or frozen for up to 3 months.

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Chipotle Honey Chicken

Chipotle Honey Chicken is a homemade pulled barbecue chicken recipe made with a chipotle chili pepper dry rub, then tossed in a sweet honey barbecue sauce. It’s the perfect combination of sweet and spicy. This recipe can be made in an Instant Pot, slow cooker, in the oven, or on the grill and enjoyed all year long. Use it on sandwiches, in tacos, or in many other recipes. It’s delicious!

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Last year, I worked really hard on a recipe for Chipotle Honey Barbecue Ribs. It turned out so amazing, that I wanted to use the same flavors in another recipe for chicken.

Because I leave all the grilling to my fiancé, I wanted to make this recipe for Chipotle Honey Chicken something that I could easily make myself any time of the year. I follow the same general idea as my ribs recipe, but use the Instant Pot as either a pressure cooker or slow cooker instead of the grill. You could also use a traditional slow cooker or Crock pot.

And, this recipe can also be made in the oven, or yes, even on the grill. See the notes section of the recipe card for the directions on how to make this recipe with either of those methods.


Ingredients for Honey-Chipotle Sauce

  • honey
  • ketchup
  • chipotle peppers in adobo sauce-You can find this in the ethnic section of most major grocery stores. The recipe calls for 4 tablespoons (less if you don’t want a lot of heat) of the thick adobo sauce the peppers are packed in.
  • vinegar

The sauce is so easy to make and tastes so good, you’ll be using it for everything! In fact, I’ve used it on breaded boneless wings, ribs, pork chops, and even salmon with delicious results.

A simple tip, make sure to use a large crockpot so the chicken will be in a single layer. Arrange them skin side up OVER the sauce and not covered with sauce so the skin will crisp up.

As the chicken thighs cook low and slow in the crockpot, they absorb and get generously coated in a glorious chipotle-honey sauce that has so much depth of flavor yet comes together with only four ingredients.


Here are the ingredients you’ll need for this adobo chicken tacos slow cooker recipe.

  • White Onion
  • Minced Garlic
  • Adobe Sauce from a Small Can of Chipotles in Adobo Sauce
  • Chipotle Peppers from a Small Can of Chipotles in Adobo Sauce
  • Ancho Chili Powder
  • Olive Oil
  • Cumin
  • Dried Oregano
  • Fresh Lime
  • Boneless Skinless Chicken Breasts
  • Cilantro
  • Avocado (Optional)
  • Corn Tortillas


Slow Cooker Chipotle Chicken

This spiced chicken is also great in wraps if you fancy. If you want it to be more stew-like, add an extra 150ml stock to the slow cooker at the beginning.

Let the slow cooker do the work with the deliciously flavoursome chipotle chicken stew!

-2tbsp chipotle paste, to taste

mixed coloured peppers, finely sliced

tin black beans, drained and rinsed

Large handful fresh coriander, roughly chopped (optional)

  1. Heat oil in a frying pan over medium heat. Add the onions with a large pinch of salt and cook for 15min, until beginning to soften. Add the garlic and cook for 2min, until fragrant.
  2. Add the paprika, ground coriander, tomato purée and chipotle paste and fry for a further 1min.
  3. Scrape onion mixture into the bowl of the slow cooker and stir in the peppers, beans, tomatoes, stock or water and some seasoning. Season the chicken thigh fillets and place on top of the tomato mixture in the slow cooker.
  4. Cover with the lid and cook on low for 6hr, until the chicken is tender enough to pull apart.
  5. Shred the chicken with two forks and stir gently to mix with the sauce. Stir in the lime juice and sprinkle over the coriander, if using, and serve with rice and guacamole on the side.


Slow Cooker Chipotle Honey Chicken Tacos

Everybody, everybody! Today is the day that you’ll start to see the changes in my photos roll out. Because with a new, legit camera comes the ability to do so many different fun and amazing things. So I introduce to you these yummy, and oh so delicious Chipotle Honey Chicken Tacos. And I have to say, they are the BOMB! I’ve tested this recipe a number of times, and I believe I’ve landed on the perfect balance of spicy and sweet. To be honest, this recipe is quite simple and idiot proof. (*For me it was made all the more simple, because I used my favorite McCormick spices, Beeyond The Hive Raw Wildflower Honey and a nifty thrifty kitchen tool that cored and peeled my whole pineapple in just seconds, and it all turned out perfectly!)

You literally just throw your chicken, spices, honey and chipotle peppers into the slow cooker and let it simmer away — becoming all sweet and juicy and glorious. The only thing you really need to think about is prepping your garnishes right before you eat. See that’s pretty simple, right.

And as you know, tacos are a pretty versatile food and are perfect for a game day lunch, an easy weeknight meal or a laid back outing with some friends. So you can bet, I’ll be making these bad boys yet again for Superbowl weekend. And with the leftovers, I’ll then prep my Chipotle Honey Chicken Nachos as an appetizer to eat during the actual game. (You should check that goodie out too!) So you see, it’s a win win all the way around! Both lunch and a dinner appetizer are taken care of for you.

Before I go, here are a couple more game day eats to add to your party list as well:

And don’t forget to check out this pineapple kitchen tool that I mentioned above. The first option is for Prime members and the second one is if you are not (It’s definitely worth it in the end because buying pre-cubed is always way more expensive and you get way less in the container):


Crowd-Pleasing Slow Cooker Tacos

They make an effortless midweek meal for the whole family, and they’re also a crowd-pleaser for any Game Day party you might be throwing. Just set the slow cooker to “warm” and let everyone help themselves when they’re hungry.

These tacos definitely bring the flavor! Made with shredded chicken, chipotle peppers, and honey, each bite has just enough sweetness and heat to wake up your taste buds. The chicken also stays really juicy when cooked in the slow cooker – after cooking, you’ll be able to shred the meat with a fork!


Roasted Chicken Chipotle Tacos

The best part about this recipe is the Roasted Chicken Breast. I have roasted two Chicken Breasts in the oven along with the spices and seasoning and then I have shredded them. Roasting the Chicken breast in the oven gets them that perfect smokey flavor. Also, the spices along with the Chicken juices get extra delicious after being roasted in the oven.


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Ingredients

  • Serving Size: 1 (465.2 g)
  • Calories 1017.6
  • Total Fat - 27.6 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 239.6 mg
  • Sodium - 798.2 mg
  • Total Carbohydrate - 125 g
  • Dietary Fiber - 25 g
  • Sugars - 16.6 g
  • Protein - 71.7 g
  • Calcium - 272.6 mg
  • Iron - 8.9 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 1.2 mg

Step 1

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.

Step 2

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 and other toppings of choice.

Step 3

*Tidbit - Pickled Onions: to make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1 1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.*


Notes about this recipe

+ View Larger photo: Julia Gartland for The New York Times

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