Slow Cooker or Dutch-Oven Chipotle-Honey Chicken Tacos
Recipe by https://cooking.nytimes.com/ , adapted to the portions designated in your Partake meal-plan.
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.
If you would like to make this without a slow-cooker, you can use a heavy-bottom dutch-oven pot with an oven-safe lid. Bake for 3 hours at 300 F, stirring every once in a while, and adding more broth or water if it looks like it's getting too dry.
Prep Time: 5 minutes
Cook time: 3 to 5 hours
Yield: 6 servings (2 tacos per serving. Makes 12 tacos total)
Ingredients:
- 1.5 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
- 2 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
- 12 tortillas, for serving
- 1 medium avocado (sliced or cubed), for serving
Instructions:
--
1. Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker (or in the Dutch-Oven). Stir well.
2. Cook covered 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. *Note: If you are using a dutch oven, bake (covered) for 3 hours at 300 F. Check occasionally and add a little broth or water if it becomes too dry.
3. 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.
4. Divide into 6 containers, let cool completely, and store in the refrigerator until needed.
5. When it's time for lunch, warm the chicken in the microwave for 30 seconds to 1 1/2 minutes. Divide between 2 tortillas, and top with 1/6 of the avocado.
Web-search for " Slow Cooker or Dutch-Oven Chipotle-Honey Chicken Tacos NY Times Cooking " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
February 8, 2023
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. If you would like to make this without a slow-cooker, you can use a heavy-bottom dutch-oven pot with an oven-safe lid. Bake for 3 hours at 300 F, stirring every once in a while, and adding more broth or water if it looks like it's getting too dry.
Prep Time: 5 minutes
Cook time: 3 to 5 hours
Yield: 6 servings (2 tacos per serving. Makes 12 tacos total)
Nutrition facts:
358 calories
29 g protein
358 calories
29 g protein
Ingredients:
- 1.5 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
- 2 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
- 12 tortillas, for serving
- 1 medium avocado (sliced or cubed), for serving
Instructions:
--
1. Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker (or in the Dutch-Oven). Stir well.
2. Cook covered 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. *Note: If you are using a dutch oven, bake (covered) for 3 hours at 300 F. Check occasionally and add a little broth or water if it becomes too dry.
3. 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.
4. Divide into 6 containers, let cool completely, and store in the refrigerator until needed.
5. When it's time for lunch, warm the chicken in the microwave for 30 seconds to 1 1/2 minutes. Divide between 2 tortillas, and top with 1/6 of the avocado.
Web-search for " Slow Cooker or Dutch-Oven Chipotle-Honey Chicken Tacos NY Times Cooking " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
February 8, 2023
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