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!
Provided by Nick Evans
Categories Dinner Budget Freezer-friendly Slow Cooker
Time 4h10m
Yield 10
Number Of Ingredients 16
Steps:
- 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.
HONEY-CHIPOTLE CHICKEN
Shredded chicken in a honey-chipotle sauce that I usually use in burritos.
Provided by Randy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h40m
Yield 6
Number Of Ingredients 5
Steps:
- Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
- Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
- Cook in the slow cooker on Low for 5 hours.
- Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
- Continue to cook on Low until cooked through, about 30 minutes more.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 40.6 g, Cholesterol 58.5 mg, Fat 2.9 g, Fiber 10.2 g, Protein 30.8 g, SaturatedFat 0.8 g, Sodium 635.3 mg, Sugar 15.5 g
PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS
If you have an electric pressure cooker, you can throw together a big batch of spicy chicken and black bean tacos in about 30 minutes. Smoky canned chipotles in adobo and honey do most of the heavy lifting here, combining to create a glossy, spicy-sweet sauce. Chipotles can pack varying levels of heat, so if you want your tacos on the milder side, use only one or two peppers. You can always drizzle with hot sauce at the table. The pickled onions are not absolutely necessary, but they add acidity and crunch that contrast nicely with the spicy shredded chicken. (Get the slow cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, tacos, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
- Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you'd like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
- Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 846 milligrams, Sugar 15 grams, TransFat 0 grams
CHICKEN TACOS WITH CHIPOTLE
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
Provided by David Tanis
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
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