Slow Cooker Chipotle-Honey Chicken Tacos Recipe (2024)

For dutch oven equivalent I use 200 degree oven for low and 300 for high. So bake about 3 hours at 300, 4 hours at 250 or or 5 hours at 200. I usually stir every once in a while, add liquid if it gets too dry, and turn temp up or down depending on how fast it looks like it's getting done and my schedule.

I made my own adobe sauce, and wanted to share this in case it helps anyone! I mixed 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder*, 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt. **Since I did not have chipotle powder on hand, I did 1 tsp of paprika and 1 tsp of cayenne. If you want less heat, you could scale back to a 1/2 tsp of each spice.

I used 4 chicken breasts instead of the thighs and they turned out fantastic.

We added some grated cheese to a batch and used it to stuff poblanos for chile rellenos. Yeah buddy.

Was cutting the peppers in half enough to make it mild? I have young kids as well who don’t like things very spicy.

Hi! Just wanted to pop in to let you all know that you can get our tested pressure cooker/Instant Pot version of Sarah's recipe over here: https://cooking.nytimes.com/recipes/1020043-pressure-cooker-chipotle-honey-chicken-tacos

We dumped in the whole can of peppers. We have no regrets.

I made this tonight and it was FANTASTIC. Thank goodness I saw the note about halving the number of peppers - I put in three and tried to withhold as many seeds as I could and it was walking the edge of too spicy for our family. We served with the avocado and onions and sour cream which helped w the spice. Will definitely make again, & will put on rotation for guests because it was that great and would make a pretty meal with slaw and corn salad. Was thinking of trying it with pork next time.

I can’t tell if this is telling me to cook it 3 hours on high and 5 for low, or if it means to cook 3-5 hours on low. You should be more clear for people who are just staring out.

Easy and delicious. I cut the peppers by half as I have a young one. Make the onions! Also, we’ll top our tacos with a bit of crema next time. Definitely entering the rotation.

Made this with three boneless skinless chicken breasts and it worked perfectly. The sauce seemed watery when it was done, but once I shredded the chicken it all got absorbed. In addition to the pickled onion and avocado, I served it with cilantro, crumbled queso and radish. Excellent.

I would scale it up in a roasting pan in the oven. Cover with foil. Roast low and slow (250 or so) for 3-4 hours. Keep an eye on the liquid after the first two hours, and add water, stock or beer as necessary.

Fabulous! But I wanted it right now—-no slow cooker or even hours in oven. I just put it in a baking dish and cooked it, covered, at 3:50 for half an hour. I was alarmed at the amount of liquid that came out of the chicken, so I just took the cover off and reduced the sauce that way. Other than that I followed the directions (except no onion or garlic powder).

Used 2 chipotle chilis and it was still too spicy. Used leftovers along with leeks, carrots and celery and chicken stock for chicken soup.

Following the directions of another poster, I made this in the Instant Pot, adding about a half cup of water for extra liquid (didn't have an orange or clementine around), cooking under high pressure for 15 minutes. I also neglected to chop the chipotles, and instead just hit the sauce with an immersion blender after removing the chicken and reduced using the saute function. Very nice end result, and has made a nice office lunch with whole wheat tortillas, black beans, and guacamole!

Very delicious. Put 6 chipotle peppers in - it's what we had leftover - and it was great. Not too spicy. Used 1.8 pounds of chicken thighs. Wouldn't change anything.

Add kale

Going in the rotation! Followed the recipe except I used chicken breasts instead of thighs. The onions are key. My crock pot only took 3 hours on low. Yummmm!

Used a whole can of peppers because we love spice. 10/10! Adding to the weekly rotation.

I had chicken breasts so that’s what I used. Never overdo chicken in the crock pot — it just dries out. But I kept an eye on the time and it turned out really nice. The toppings are a must. It’s a super easy dish to make.

Used 4 peppers plus extra sauce for 2lb chicken, and it wasn’t spicy. Our toddlers ate it just fine. Great with a variety of toppings! (We had cilantro, avocado, lime, pickled onions, tomato salsa and sour cream available).

After reading some comments I coated the bottom of my crockpot with a few spritzes of Pam to prevent any burned mess and that worked well. Made as directed with one pepper (my SO is not Mr. Spice Guy). Used approx equal amounts of chix thighs and breasts trimmed to similar size. Pretty good eating the same evening but the leftovers were much better as flavors melded overnight. Next time I’d add another bit of adobo sauce and little more cumin to up the flavor and make a day before serving.

Used my Instant Pot on the Poultry setting (15 minutes on medium) and it turned out amazing. Extraordinarily tender chicken, and a very quick and easy meal.

Made this in Dutch oven on stove on low for 3 or 4 hours then moved to warming center after that. Was so delicious! I might do a bit less honey next time and add lime zest and / or juice. Could not believe how easy this was. Served as burritos with homemade black bean refried beans, homemade tortillas, cilantro lime rice, avocado crema, and some Muenster cheese. Very good!

Fantastic recipe. Due to poor planning on my part, I did not have time to slow cook, so pressure cooker on high for 12 min (added a cup or so of chicken stock) yielded outstanding results. Even my daughter who is incredibly picky scarfed down 3 tacos

Made as directed and it was delicious. One of the easiest meals I can remember that will certainly go into my rotation (not to mention maybe $10-$15 cost).

We make this recipe all the time. I usually double it. My teen loves it. We have never had an issue with too much stickiness in the crock pot-either on the high or low timeframes.

My teens love this. Sometimes I'm not organized enough or the schedule doesn't work out for the shorter slow cooking (3-5 hours) time, so I've also had success making just on the stovetop. Brown chicken with oil and spices. Then I add both chipotles and a 14-ounce can of diced tomato for liquid. Cook on medium-low until chicken is cooked through (not long!) and follow rest of the steps (beans, lime, etc.). So great for tacos or nachos or just with rice/grain in a bowl.

Should this be cooked 3-5 hours on low or 3 hours on high/5 hours on low?

So easy, so delicious. I added extra chipotle because I like spice. Used it in tacos, then as a burrito bowl the next day. The pickled red onions are a must!