Slow Cooker Chipotle Chicken Tacos
These easy to make Slow Cooker Chicken Tacos feature chicken thighs that are slow-cooked in a chipotle honey sauce until they become fall-apart tender. These Slow Cooker Chipotle Chicken Tacos are spicy, smoky, and sweet.
Ingredients
Slow Cooker Chipotle Pulled Chicken
- 4 tbsp Salsa
- 3 tbsp Honey
- 3-4 Chipotle Peppers in adobo sauce
- Zest of 1 Lime
- 1 tbsp Fresh Cilantro, whole leaves i.e. not chopped up
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 1 tsp Kosher Salt
- 2 lbs Boneless Skinless Chicken Thighs
- Juice of 1 Lime
- 1 tsp Corn Starch + 1 tsp Water, optional
Chipotle Pulled Chicken Tacos
- Slow Cooker Chipotle Pulled Chicken (above)
- 10-12 Small Tortillas
- Toppings of your Choice
Instructions
Slow Cooker Chipotle Pulled Chicken
- Add all ingredients, except chicken thighs, lime juice, and cornstarch, to a blender or food processor. Blend until smooth.
- Add chicken thighs and blended mixture to slow cooker. Cook for 3 ½ hours on high or 7 hours on low.
- (Optional) If your thighs released a lot of liquid, remove half of the liquid from the slow cooker before shredding the chicken. Place this liquid into a small saucepan and place over medium-high heat on the stove. Bring to a boil, then add the 1 tsp cornstarch +1 tsp water slurry, and whisk to combine. Once thickened remove from heat and pour into shredded chicken.
- Remove chicken from slow cooker and shred using hand mixer or 2 forks, then place back into the slow cooker with the lime juice to absorb the sauce for 15 minutes.
Chipotle Pulled Chicken Tacos
- Place chipotle chicken onto warmed tortillas & top with toppings of your choice. I find sour cream, cojita, and cabbage/lettuce is awesome!