Crock-Pot Spicy Shredded Mexican Chicken Tacos

Name: Crock-Pot Spicy Shredded Mexican Chicken Tacos
Ingredients: 2 1/2 pounds boneless skinless chicken thighs; 2 1/4 cups crushed tomatoes; 1/4 cup finely minced chipotles plus sauce from canned chipotles in adobo; 1/4 cup honey; 4 cloves garlic, minced; 2 teaspoons chili powder; 2 teaspoons cumin; 1 teaspoon onion powder; 1 teaspoon salt; 1/4 cup chopped cilantro; Juice of 3 limes; Taco fixings such as tortillas, chopped tomatoes, Queso fresco, and additional cilantro, to serve.

Dinner

Crock-Pot Spicy Shredded Mexican Chicken Tacos

Recipe by Sandra MyersCourse: Main, DinnerCuisine: MexicanDifficulty: Easy

Servings

6-8

servings

Ingredients

2 1/2 pounds boneless skinless chicken thighs
2 1/4 cups crushed tomatoes
1/4 cup finely minced chipotles plus sauce from canned chipotles in adobo
1/4 cup honey
4 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon salt
1/4 cup chopped cilantro
Juice of 3 limes
Taco fixings such as tortillas, chopped tomatoes, Queso fresco, and additional cilantro, to serve.

Directions

Gather chicken, crushed tomatoes, chipotle peppers, garlic, honey, chili powder, cumin, onion powder, and salt in a slow cooker. Stir to combine.
Cover and cook on low until chicken easily shredded, about 4-5 hours.
Once done, transfer chicken to a bowl and let cool a little bit. Shred with 2 forks.
Pour shredded chicken into pot. Mix to combine.
Stir in lime juice and chopped cilantro. Adjust seasonings to taste.
Serve with enchiladas, burritos, or tacos.
Enjoy!

Chicken Crock Pot Mexican Spicy Tacos