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To create the perfect Honey Chipotle Chicken Tacos, it is essential to understand the key components that contribute to their mouthwatering flavor profile. The foundation of this dish is built upon a few simple ingredients, each playing a crucial role in crafting the final masterpiece.

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

Savor the bold flavors of these Honey Chipotle Chicken Tacos! Tender shredded chicken thighs are marinated in a sweet and spicy blend of honey, chipotle chili powder, and spices, then cooked to perfection in a slow cooker or Instant Pot. Serve in warm tortillas and top with fresh cilantro, red onions, and a squeeze of lime for a delicious meal that's perfect for any occasion. Simple to make and bursting with flavor, these tacos will be a hit at your dinner table!
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Ingredients
  

2 pounds boneless, skinless chicken thighs

1/2 cup honey

2-3 tablespoons chipotle chili powder (adjust based on spice preference)

1 tablespoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup apple cider vinegar

1/2 cup chicken broth

8 small tortillas (corn or flour)

Fresh cilantro, chopped (for garnish)

Diced red onions (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Marinade: In a medium bowl, whisk together honey, chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, apple cider vinegar, and chicken broth until combined.

    Add Chicken to Slow Cooker or Instant Pot: Place the chicken thighs into the slow cooker or Instant Pot. Pour the honey-chipotle marinade over the chicken, ensuring it’s well coated.

      Cooking the Chicken:

        - Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and shreds easily.

          - Instant Pot: Seal the lid and cook on high pressure for 10 minutes. Allow for natural pressure release for 5 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 pot and mix well with the remaining sauce.

              Assemble Tacos: Warm the tortillas in a dry skillet or microwave them for a few seconds. Spoon the shredded honey chipotle chicken onto each tortilla.

                Garnish and Serve: Top with fresh cilantro, diced red onions, and a squeeze of lime. Serve with additional lime wedges on the side.

                  Prep Time: 15 minutes | Total Time: 8 hours (slow cooker), 30 minutes (Instant Pot) | Servings: 4-6 servings