Legitimately. Not even kidding. This recipe was UNREAL.
I am not a person who swears by a slow cooker, but I made a NYT recipe for honey chipotle chicken tacos, and I am a convert. You can find the recipe HERE.
For this you will require, a pound and a half of boneless skinless chicken thighs, three tablespoons of honey, a teaspoon of onion and garlic powders, half a teaspoon of ground cumin, a teaspoon of kosher salt, and about 3 chipotles in adobo finely chopped with an additional two tablespoons of the adobo sauce added too. If you prefer spicier, certainly feel free to add more chipotles. Mix it all around, so that the chicken thighs are somewhat coated. Initially, it may look like there is no way it will all coat the chicken, but trust me, it thins out nicely eventually.
They take about five hours in the slow cooker on low. After that, using two forks, pull the chicken apart into manageable pulled pieces. Add a can of rinsed and drained black beans and the juice of one lime and make sure everything has been rolled around in the sauce. Voila! You’ve got yourself some seriously good meat.
As I said, we had them in warmed tortillas (dry fried in a pan for a couple minutes) with some pickled red onion, sliced avocado, and a little sour cream. They were phenomenal. The meat could easily be used for nachos, in a sandwich, or perhaps in a chilli, if that’s your thing.
This recipe is definitely being added to our regular rotation. This recipe is sure to impress.