NYT Slow Cooker Chipotle-Honey Chicken Tacos

 https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos

INGREDIENTS

Yield: 4 servings

1 1/2 lbs boneless, skinless chicken thighs

3 Tab honey

1 teas onion powder

1 teas garlic powder

1/2 teas ground cumin

1 teas kosher salt

1-4 chipotles from a can of chipotles in adobo, finely choppped plus 2 Tab adobo sauce

1 15oz can black beans, rinsed & drained

Juice of 1 lime

Warmed tortillas for serving

Pickled onion for serving

Sliced or cubed avocado for serving

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PREPARATION

Combine chicken, honey, onion powder, garlic powder, cumin, salt & chipotle chiles & adobo sauce in slow cooker. Stir well. Copopk for at least 3 -5 hours on low. 

Shred chicken with forks. Stir in the black beans & lime juice. Cover and let the beans warm through for about 5 minutes. Taste and add more salt or lime juice if necessary.  Serve in tortillas with pickled onion & avocado. 

** This chicken is a great meat for Cafe Rio style meal buffet. 

TIP

Pickled onions

Thinly slice a red onion & put into container. Boil 1 1/2 c cider or white vinegar. Add 3 heaping spoonfuls of sugar and a big pinch of salt. Stir to dissolve. (Optional pinch of red-pepper flakes, a bay leaf or some dried oregano. )

Pour hot vinegar over the onions & let cool.  They are ready to serve & will last 2 weeks in the fridge.