Slow Cooker Chipotle-Honey Chicken Tacos Recipe • 5★

Updated February 21, 2019

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)

SaveLog in or sign up to save this recipe.

GiveSubscriber benefit: Give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribeLog In

Subscriber benefit: Give recipes to anyone

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

Share this recipeCopy linkEmailPinterestFacebookXWhatsAppReddit

Print this recipeInclude recipe photoPrint RecipeLog in or sign up to print this recipe.

1 ½ pounds boneless, skinless chicken thighs

1 teaspoon onion powder

1 teaspoon garlic powder

½ 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)

Sliced or cubed avocado, for serving

Step 1Combine 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.

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 2Using 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.

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 1½ 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.

I made my own adobe sauce, and wanted to share this in case it helps anyone! I mixed 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder*, 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt. **Since I did not have chipotle powder on hand, I did 1 tsp of paprika and 1 tsp of cayenne. If you want less heat, you could scale back to a 1/2 tsp of each spice.

For dutch oven equivalent I use 200 degree oven for low and 300 for high. So bake about 3 hours at 300, 4 hours at 250 or or 5 hours at 200. I usually stir every once in a while, add liquid if it gets too dry, and turn temp up or down depending on how fast it looks like it's getting done and my schedule.

I used 4 chicken breasts instead of the thighs and they turned out fantastic.

Great taco recipe, but even better nacho recipe. The saltier nacho chips and a little cheese balance the sweet and heat of the chicken perfectly!

Such a super quick and delicious meal

This is a fabulous recipe. It tastes amazing but is stupid simple to make. We are never disappointed with this dinner. Slow cooker means it's great for nights when there are kid sport practices, but I've also made it for guests. I've often doubled the recipe and froze the leftovers to defrost for later.

Source: https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos