Slow Cooker Honey Chipotle Chicken Tacos
So, let me tell you about these Slow Cooker Honey Chipotle Chicken Tacos
I swear, every time I pull out my trusty slow cooker and make these honey chipotle chicken tacos, my kitchen smells like a Tex-Mex restaurant (the good kind, not the sad mall food court kind). First time I made them, I forgot to take the chicken out of the freezer, but guess what — still totally worked out in the end. Honestly, this recipe’s saved my bacon more times than I can count, especially on busy weekdays when I’m juggling everything or just don’t wanna stand by the stove. Also, fair warning: Once you eat these, you may dream of chipotle sauce for days.
Why I Actually Love Making These Tacos
I make these when my brain’s too fried to think about dinner, but I still want everyone to think I’ve made a real effort. My family goes a bit bananas for the sweet and smoky taste (even my kid who claims to dislike spicy food… go figure). It’s a proper set-it-and-forget-it thing — which is, let’s be real, the dream. There was a time I tried making this on the stove in a hurry. Didn’t have quite the same magic. Maybe it’s the wait that makes it taste better, or maybe it’s just my excuse to watch another episode of Bake Off without guilt. Either way, the chicken comes out crazy tender every single time.
Okay, Here’s What You’ll Need
- 600g (about 1.3 lbs) boneless, skinless chicken thighs (I tend to use thighs because, well, they’re juicier, but chicken breasts work if that’s what you’ve got — sometimes I even throw in a mix when I’m clearing out the freezer)
- 2 chipotle peppers in adobo sauce (if you can’t find these, I’ve subbed with a teaspoon of chipotle powder and a glug of BBQ sauce in a pinch — not exactly authentic, but it hits the spot)
- 3 tablespoons honey (sometimes I use maple syrup; once, I even used half brown sugar when I ran out, and no one noticed)
- 1 tablespoon apple cider vinegar (my gran swears by the cheap kind — honestly, just use whatever’s hiding in your cupboard)
- 1 teaspoon ground cumin (don’t overthink this — you can skip if you don’t have it)
- 1 teaspoon smoked paprika (or regular paprika, but the smoky one is, you know, smokier)
- 2 cloves garlic, minced (I’ll admit I sometimes just toss in garlic powder—busy days, no shame)
- Salt, to taste (I never measure, it’s always a pinch here, pinch there situation for me)
- Juice from 1 lime
- Small tortillas, for serving (corn or flour, store brand or fancy — I won’t judge)
- Optional toppings: shredded cabbage, diced avocado, sour cream, fresh coriander, diced red onion, a quick salsa, whatever odds and ends are knocking about in your fridge
How To Make These (With My Usual Side Commentary)
- Chuck all the ingredients except the tortillas and toppings into your slow cooker. Yes, just dump ’em in there: chicken, chopped chipotles (and a spoonful or two of that adobo sauce if you can!), honey, vinegar, spices, garlic. Lime juice goes in too. Give it a mix (I just swirl it with a fork, nothing fancy).
- Pop the lid on and set to low for 6–7 hours, or high for about 3 to 4 hours. You can check halfway if you want — this is where I usually sneak a taste, just because I’m nosy — but it’ll look kinda messy until the end. Don’t panic, that’s normal.
- Once the chicken’s super tender and falling apart, fish it out with tongs and shred it up with two forks. Actually, you can do this right inside the slow cooker if you’re lazy like me. Stir it all up so it soaks up the sauce. If it looks a bit… saucy (I mean, as in too much liquid), you can let it cook open for 10–15 minutes to thicken — or just go with it, tacos are messy anyway.
- Warm your tortillas a bit in a dry frying pan or microwave. Then pile on the chicken, add your favorite toppings, and squeeze a bit more lime over the top if you’re feeling zesty.
Little Notes From My Own Kitchen Fails
- If you forget the cumin, nobody notices. Left it out twice — still delicious.
- Once I doubled the honey, thinking more is more. Not a great move. So sweet! Don’t do that.
- I tried slow cooking everything overnight one time, thinking I’d wake up to taco heaven — nope, it was more like taco mush. Stick with daytime, trust me.
Things I’ve Tried (Some Better Than Others)
- Used half pineapple juice instead of honey one time — it was weirdly tasty, but not quite right for tacos; more like chicken for a Hawaiian pizza honestly.
- Once swapped tortillas for lettuce leaves (I was trying that whole low-carb thing). Was refreshing, but kinda missed that ‘proper taco’ vibe.
- Tried adding black beans to the pot. Tasted great but looked a bit like a science experiment. Would recommend if you want extra protein and don’t mind the mess.
What Equipment Do You Really Need?
Honestly, a slow cooker is the star here. But if you don’t have one, you can use a heavy pot with a tight lid and let everything gently simmer on the lowest stove heat, checking now and then (I did this at my cousin’s place, worked fine, had to babysit it a bit but worth it). A couple forks for shredding, not much else! If you’re in a flatshare and only have a rice cooker, I (probably) wouldn’t risk it.
How To Store (If You Actually Have Leftovers)
I stick any leftover chicken (not that it happens often) in an airtight box in the fridge. Should last two or three days, easily. Honestly, in my house it never lasts more than a day — it’s always mysteriously gone by lunchtime the next day. I do think it tastes even better after a night in the fridge though, if you can manage to hide some away.
Ways We Like To Serve These Tacos
I love setting up a little DIY taco bar. We lay out bowls of chopped veg, a stack of warm tortillas wrapped in a tea towel, everything in the middle of the table — then let everyone pile their tacos as high (or weirdly) as they like. My sister always dumps on extra sour cream, I’m more a pickled-onion-and-coriander type. Sometimes I’ll do a quick slaw on the side if I’m feeling fancy. Friday nights, we go big and add some tortilla chips and guac.
What I’ve Learned (AKA, Pro Tips I’d Tell Any Friend)
- Don’t try to rush the slow part. I once cranked it to high for half the time — chicken turned out a bit tough. Better to be a little patient.
- If you use frozen chicken, just chuck it in — but it might make a wetter sauce. Nothing a few extra minutes with the lid off can’t fix, though.
- Once, I didn’t taste before serving, and it needed more salt. Always sneak a taste (call it chef’s tax).
Questions I’ve Actually Gotten (or Should Have)
- Can I use chicken breast instead of thighs? Absolutely, works just fine — maybe a little drier, so toss in a spoon of olive oil if you like.
- Is this super spicy? Not as fiery as it sounds! Actually, the honey tames things down a lot. If you want more heat, just add extra chipotles.
- Do I need fancy tortillas? Nope, I use whatever’s on sale, even the big wraps and just cut them smaller sometimes (shh, don’t tell anyone).
- Can I freeze this? Yup! Just cool the shredded chicken completely then pop into freezer bags, squeeze the air out, and you’re golden. Defrost in the fridge or microwave — form experience, the microwave is faster but sometimes gets a little dry at the edges.
- What if my slow cooker’s tiny? You might want to halve everything. Or, on second thought, just stack it all in, give it a stir now and then, and accept a bit of a saucy mess (more to mop up with tortillas, really).
And that’s the lot! If you end up making these Slow Cooker Honey Chipotle Chicken Tacos, let me know if you find a topping I should be trying — I’m always up for an excuse to eat more tacos (or an excuse to procrastinate cleaning the kitchen, honestly).
Also: Is it just me, or do slow cookers make you feel like you’ve got your life more together than you actually do?
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup honey
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce from chipotles
- 1/2 cup tomato sauce
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 8 small corn or flour tortillas
- Toppings: shredded lettuce, diced tomatoes, sliced avocado, chopped cilantro, lime wedges
Instructions
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1Place the chicken breasts in the bottom of the slow cooker.
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2In a medium bowl, whisk together the honey, chipotle peppers, adobo sauce, tomato sauce, garlic, cumin, smoked paprika, and salt. Pour the sauce over the chicken.
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3Cover and cook on low for 4 hours, or until the chicken is tender and easily shredded.
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4Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
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5Warm the tortillas and fill each with the honey chipotle chicken. Top with lettuce, tomatoes, avocado, cilantro, and a squeeze of lime if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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