Slow Cooker Chipotle Honey Chicken Taco Salad Lunch Bowls
"Doubled the recipe and made these on the weekend. I was worried I would still be hungry after I ate it, but it was very filling and fueled me for my workout! Glad I found your Instagram page! Thanks!" -Sara
In a 2.5 quart slow cooker, stir together the honey, chicken stock, salt, garlic, lime juice, adobo sauce and chipotle pepper. Add the chicken breasts, turn to coat and cook on low for 3-4 hours.
COOK THE CHICKEN
Remove the chipotle pepper using tongs and discard. Using two forks, shred the chicken into strips.
SRED THE CHICKEN
Divide the chopped vegetables between four 2-cup meal prep containers. Add 1/2 cup chicken to each bowl, and spoon 2 tablespoons of sauce over each meal prep container.
Refrigerate for up to 4 days.