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Tacos are a beloved staple in various cuisines around the world, especially in Mexican culinary traditions. Their versatility allows for endless combinations of fillings, making them a go-to choice for quick meals or festive gatherings. Whether you prefer classic carne asada, fresh fish, or vegetarian options, tacos can cater to every palate. Among the myriad of taco recipes, Honey Chipotle Chicken Tacos stand out as a perfect blend of sweet, spicy, and savory flavors that tantalize the taste buds and leave you craving more.

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

Get ready to spice up your taco night with these delicious Honey Chipotle Chicken Tacos! Sweet and smoky marinated chicken thighs are slow-cooked to perfection and shredded for ultimate flavor. Serve them wrapped in warm tortillas and topped with fresh diced red onion, cilantro, creamy avocado, lime juice, and crumbled queso fresco. Perfect for a crowd or meal prep! Easy to make and even easier to enjoy – bring the fiesta to your table! 🌮🔥
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Ingredients
  

2 lbs chicken thighs (boneless, skinless)

½ cup honey

¼ cup chipotle peppers in adobo sauce (finely chopped)

2 cloves garlic (minced)

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup chicken broth (or water)

1 tablespoon olive oil (for searing, optional)

Corn or flour tortillas (for serving)

Toppings: diced red onion, chopped cilantro, avocado slices, lime wedges, crumbled queso fresco

Instructions
 

Prepare the Chicken: In a large mixing bowl, combine honey, chopped chipotle peppers, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix well to create a marinade.

    Coat the Chicken: Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 30 minutes (or overnight in the fridge for more flavor).

      Sear the Chicken (Optional): If using a slow cooker, heat olive oil in a skillet over medium-high heat. Sear the marinated chicken thighs for about 3-4 minutes per side until golden brown. This step adds more depth of flavor but can be skipped if you're short on time.

        Slow Cooker Method: Transfer the chicken to the slow cooker and pour in the chicken broth. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

          Instant Pot Method: Add the marinated chicken to the Instant Pot along with chicken broth. Seal the lid and cook on high pressure for 10 minutes. Allow for a natural release for 10 minutes, then 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 cooker and mix it with the juices.

              Assemble the Tacos: Warm the tortillas on a skillet or directly over a flame. Fill each tortilla with shredded honey chipotle chicken and top with diced red onion, cilantro, avocado, a squeeze of lime, and crumbled queso fresco.

                Serve and Enjoy: Serve the tacos warm with additional lime wedges and your favorite sides.

                  Prep Time: 30 minutes | Total Time: 8 hours | Servings: 8-10 tacos