For Breakfast this morning I heated up the remainder of the Potato and Ham Skillet along with the morning cup of Bigelow Decaf Green Tea. After Breakfast I went to the local Kroger here up the road. Wanted to go early before the rain returned. I didn't need much but as always I picked up a few extra items. Back home finished up some laundry for Mom. Then later I took everything out of the fridge and gave it a good cleaning. My how time flies when your having fun! For Dinner tonight a new Chicken Dish. I prepared Slow Cooker Honey Chipotle Chicken Tacos.
The minute I saw this recipe I knew I had to try it! I seen it on Facebook and after checking on the net I found various sites that had it, all basically the same. I'm using the the one from the with salt and wit website (http://withsaltandwit.com/). A very good website with a load of great recipes, check it out! To make the dish I'll need the following; For the Chicken: - 2 pounds skinless and boneless chicken breasts, ⅓ cup honey. For the Honey Chipotle Marinade: - 1½ teaspoons chili powder, 2 teaspoons chipotle in adobo sauce (or ground chipotle powder if gluten free), 1 tablespoon ground cumin, 1½ teaspoons paprika, 1½ teaspoon garlic salt, 1 teaspoon onion powder, heaping ½ teaspoon ground coriander, and ½ teaspoon pepper. Just by the list of seasonings, you can tell that the Chicken will be packed with flavor!
I had the Chicken Breasts in the freezer so I sat them in the fridge and let them thaw overnight. To
To serve them; I used Old El Paso Flour Tortillas. I wrapped the Tortillas in a paper towel and heated
Slow Cooker Honey Chipotle Chicken Tacos
Slow Cooker Honey Chipotle Chicken Tacos are slightly sweet and slightly spicy! The slow cooked chicken is fall apart tender, juicy and full of chipotle and honey! Delicious in tacos or over lettuce for a lighter option!
Serves: 8 servings
2 pounds skinless, boneless chicken breasts
Honey Chipotle Marinade:
1½ teaspoons chili powder
2 teaspoons chipotle in adobo sauce (or ground chipotle powder if gluten free)
1 tablespoon ground cumin
1½ teaspoons paprika
1½ teaspoon garlic salt
1 teaspoon onion powder
heaping ½ teaspoon ground coriander
½ teaspoon pepper
8 taco sized corn or flour tortillas
½ cup Pepper Jack cheese, shredded, if desired
Red Cabbage, diced
Avocados, sliced thin
Place chicken in the bottom of a slow-cooker.
Mix together the chicken rub ingredients. Sprinkle evenly over the chicken. Pour honey over top.
Cover and cook on high for 3 - 3½ hours or low for 5-6 hours or until meat is cooked through and easily falls apart.
Once the chicken is cooked, remove from the slow cooker and shred with two forks.
Return the shredded chicken back to the slow cooker to absorb the cooking liquid. Taste and season with salt and pepper, if desired.
You can either char your tortillas by placing over a gas grill until lightly charred or you can wrap them in a paper towel and microwave for 10 seconds.
In the center of each tortilla, add the chicken mixture and top with desired garnishes. Serve immediately.
Serving size: 1 Taco Calories: 272 Fat: 7g Saturated fat: 2g Carbohydrates: 23g Sugar: 12g Fiber: 2g Protein: 28g