Slow Cooker Honey Chipotle Chicken
This honey chipotle chicken is a dump and go slow cooker recipe that shreds into tacos, rice bowls, quesadillas and salads. Easy shredded chicken meal prep with a sweet and smoky sauce, ready for the fridge or freezer.
Servings: 8
Calories: 228kcal
Equipment
Ingredients
- ½ cup honey
- ¼ cup chicken stock
- ¼ cup chipotles in adobo sauce see notes
- 2 limes juiced
- 6 cloves garlic finely minced
- 2 tablespoons soy sauce
- 2 pounds boneless skinless chicken breast
After Cooking
- ¼ cup water
- 2 tablespoons cornstarch or arrowroot powder
Instructions
- Whisk together honey, chicken stock, chipotle and adobo sauce, lime juice, garlic and soy sauce in the bottom of a 4-6 quart slow cooker.
- Add the chicken breasts and turn to coat in the sauce.
- Cook on low for 3-4 hours, until chicken reaches an internal temperature of 165°F.
- Remove chicken from slow cooker and transfer to a bowl. Shred with two forks or an electric hand mixer.
- While the chicken is out of the slow cooker you can strain it with a mesh strainer if you want to remove the seeds and peppers from the sauce (totally optional).
- Next, combine the cornstarch and water to make a slurry. Whisk it into the sauce in the slow cooker.
- Return the chicken to the slow cooker and toss with cooking liquid. Allow it to cook on high for 30 minutes so the sauce thickens nicely.
Notes
- Chipotles in adobo come in a small can in the international aisle.
- Chop the peppers and include the clingy adobo sauce. Use less for a milder batch.
- Store leftover chipotles in adobo in the freezer, either in a small container or spooned into an ice cube tray.
- Use tamari or coconut aminos in place of soy sauce for a gluten free version.
- Store the chicken in its cooking liquid so it stays juicy in the fridge.
Nutrition
Serving: 0.75 cup | Calories: 228kcal | Carbohydrates: 21g | Protein: 26g | Cholesterol: 83mg | Sodium: 171mg | Sugar: 18g