Ingredients
1½lbschicken breasts,boneless, skinless, thighs, or a mix
½cuptomato sauce,plain
¼cuphoney
½white onion,chopped
1lime,juiced about 2 tablespoons
1tspgarlic powder
½tspkosher salt
½tspblack pepper
3chipotle peppers,from a can of Chipotles en Adobo, chopped stems and seeds removed
2tbspAdobo sauce,from a can of Chipotles en Adobo
1pkgflour tortillas,soft
queso fresco,crumbled
red onion,diced
radish,diced
cilantro,fresh
Preparation
Combine the chicken, tomato sauce, honey, onion, lime juice, garlic powder, salt, and pepper to your slow cooker. Add 1 to 3 chopped chipotle peppers and 1 to 2 tablespoons of Adobo sauce, depending on your preferred level of heat.
Mix together well.
Cover and cook on high for 4 hours or low for 6 to 8 hours.
At the end of cooking time, use two forks to shred chicken in the pot. Mix the shredded chicken with the sauce.
At this point, the chicken can be held in a warm setting, covered, for 1 to 2 hours. Stir additional water as needed if the pot starts to become dry.
Set out a stack of tortillas and all the toppings. Assemble and serve the tacos from the slow cooker.
