An easy and different Taco Tuesday option: Chipotle Honey Chicken Tacos
Sometimes chipotle chili’s can be a bit spicy and a little too smokey, but the honey in this mellows it just a bit and adds a light sweetness, not overpowering. And the lime makes all the difference - don’t skip the lime!
This is a quick and easy slow cooker recipe that can be adapted to an insta-pot. I made it even quicker by using frozen chicken. Just put the chicken in the crockpot, stir ingredients together and pour on top!
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)
Combine the honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce, pour over chicken in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours on high or 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.
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.