Slow Cooker Chipotle-Honey Chicken Tacos

Name: Slow Cooker Chipotle-Honey Chicken Tacos
Prep time: 10 min
Cook time: 240 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 1/2 lb boneless chicken thighs; 3 tbsp honey; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp ground cumin; 1 tsp kosher salt; 2 tbsp chopped chipotles in adobo sauce; 15 oz black beans, rinsed and drained; 1 lime, juiced; tortillas, warmed; red onion, pickled; avocado, sliced

Serves 4

Cook time: 240 mins

Prep time: 10 mins

From the New York Times Cooking section. Serve with the toppings here or whatever taco toppings you like. We like to add some cotija and/or sour cream as well.

Tip: For quick pickled onions, thinly slice some red onion and put it in a bowl. Boil about 1 1/2 cups of white or apple cider vinegar, add 3 heaping spoonfuls of sugar, a big pinch of salt, and a big pinch of red pepper flakes, and stir until the salt and sugar have dissolved. Pour the hot vinegar over the onions in the bowl and let them cool to room temperature. They can be used right away or stored in the refrigerator for up to 2 weeks.

Instructions

Combine the chicken, honey, onion powder, garlic powder, cumin, salt, and chipotles with the adobo sauce in a 5- or 8-quart slow cooker. Stir well. Cook on low for at least 3 hours and up to 5 hours. After 5 hours, you can let the slow cooker switch to warm for about another 3 hours before the chicken starts getting quite dry.
Using two forks, shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.