Spicy sweet chipotle chicken tacos cooked in a slow cooker, and topped with sweet pineapple and crisp onion! Perfect for a weeknight meal, game day or just because!
Course:
Main Course
Cuisine:
American
Servings: 6 people
Author: A Life Delicious
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4
Chicken Breasts
-
1
pkg White Tortillas
charred
-
1
Whole Pineapple
cubed
-
1
medium Yellow Onion
thinly sliced
-
1
bunch Fresh Cilantro
-
1/2
cup
Beeyond The Hive Raw Wildflower Honey
-
1 7
oz
can Chipotle Peppers in Adobo Sauce
3 peppers diced
-
2-3
tsps
Adobo Sauce
-
1
tsp
McCormick Ground Cumin
-
1
tsp
McCormick Chili Powder
-
1
tsp
McCormick Paprika
-
1/2
tsp
McCormick Garlic Salt
-
1/4
tsp
McCormick Freshly Ground Black Pepper
-
Fresh Lime Wedges
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In a small dish, add all the spices and mix until thoroughly combined.
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To a slow cooker, arrange the whole chicken breasts and completely coat both sides of the chicken with the spice mixture. Top with the diced chipotle peppers, sauce and honey.
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Cover and cook on high for 3 - 3 1/2 hours, or cook on low for 6 - 6 1/2 hours.
-
Pull out the chicken and shred with two forks. Then add the meat back to the slow cooker and stir into the juices. (There will be quite a bit of liquid, but once the chicken is shredded and added back in it will be nicely absorbed).
-
Lightly char the tortillas on medium-low flame of a gas stove, or broil on high in the oven. (*Either way, don't leave them unattended).
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Top with onion, pineapple, cilantro and lime wedges.
*Slow Cooker Times: Whether you cook the meat on low or high, make sure to check the doneness at the 3 hour or 5-6 hour mark. If it is overcooked, it will taste dry and loose its flavor