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Tacos have long been a beloved staple in many cuisines around the world, celebrated for their versatility and ability to accommodate a wide range of flavors, fillings, and toppings. From classic beef and pork varieties to innovative vegetarian options, tacos can suit any palate and occasion. One particularly enticing option that has gained popularity in recent years is honey chipotle chicken tacos. This delightful dish combines the sweet, rich notes of honey with the fiery kick of chipotle peppers, creating an irresistible balance that tantalizes the taste buds.

Honey Chipotle Chicken Tacos (Slow Cooker, Instant Pot friendly!) | PWWB

Spice up your taco night with these irresistible Honey Chipotle Chicken Tacos! Tender shredded chicken thighs are coated in a sweet and smoky honey-chipotle sauce, making every bite a flavor explosion. Perfect for your slow cooker or Instant Pot, this meal is easy to prepare with just a few simple ingredients. Serve in warm tortillas and top with diced avocado, crumbled queso fresco, or pickled onions for a delicious twist. Ideal for feeding a crowd!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1/4 cup honey

2-3 tablespoons chipotle peppers in adobo sauce (adjust for spice level)

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup chicken broth or stock

1 tablespoon lime juice

Tortillas (corn or flour) for serving

Optional toppings: diced avocado, chopped cilantro, crumbled queso fresco, pickled red onions, and lime wedges

Instructions
 

Prepare the Chicken: Place the chicken thighs in the slow cooker or Instant Pot.

    Make the Sauce: In a mixing bowl, combine honey, chipotle peppers (and a little adobo sauce), olive oil, minced garlic, cumin, smoked paprika, oregano, and a bit of salt and pepper. Mix until well incorporated.

      Add to Cooker: Pour the honey-chipotle sauce over the chicken, ensuring it's evenly coated. For the Instant Pot, add chicken broth at this stage; for the slow cooker, you can add it directly.

        Cook:

          - Slow Cooker: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.

            - Instant Pot: Close the lid and set it to “Manual” or “Pressure Cook” for 15 minutes. Allow for a natural release for 10 minutes, then carefully quick release any remaining pressure.

              Shred the Chicken: Once cooked, remove the chicken from the cooker and shred it using two forks. Return the shredded chicken to the sauce, mixing well to combine.

                Serve: Warm the tortillas and fill them with the honey chipotle chicken. Top with your choice of diced avocado, chopped cilantro, crumbled queso fresco, pickled red onions, and a squeeze of lime juice.

                  Enjoy: Serve the tacos with extra lime wedges on the side for extra zest!

                    Prep Time: 15 minutes | Total Time: 8 hours | Servings: 8 tacos