Slow Cooker Chipotle-Honey Chicken Tacos

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!