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About This Recipe
This honey chipotle chicken recipe is seriously one of my favorite meals I’ve made in a long time! They’re made with the most tender shredded chicken and chipotle honey sauce that makes the easiest tacos that everyone will love with minimal effort required!
And the best part is, this juicy chicken is made in the crockpot so you can just dump it and go! I know everyone loves crockpot meals for the fall and winter but it’s seriously so underrated for summer. You can just dump everything in before you head out for a day at the pool then come home and dinner is ready! Plus, you don’t have to worry about heating up the whole house by turning on the oven!
I love serving these slow cooker chicken tacos in warm tortillas and topping with these homemade lime pickled onions, sliced avocado and a little bit of shredded Mexican cheese. You can also top them with a little bit of fresh pico de gallo, cilantro lime crema, or my cottage cheese queso if you like things really cheesy!
For more easy recipes like these delicious tacos, try my Mexican Street Corn Carnitas Tacos, High Protein Chicken Tacos or Crockpot Cream Cheese Salsa Chicken (Tacos).
Why You’ll Love These Easy Honey Chipotle Chicken Tacos
- The perfect combination of bold flavors: The honey and chipotle balance each other perfectly for the most delicious, bold flavor!
- Made in the crockpot: The perfect summer recipe where you can dump the chicken in the morning, and it’s ready by dinner time. Plus, no heating up the house by having to turn on the oven!
- Juicy, tender chicken: The chicken thighs cook up so tender and flavorful, making it ideal for tacos, bowls, or meal prep.
- Customizable toppings: Pile your chipotle tacos high with your favorite taco fixings like pickled onions, avocado, and Mexican cheese for endless flavor combos.
- Freezer-friendly: This chicken freezes and reheats beautifully, so it’s a great option to stash away for a busy weeknight.
- Chicken thighs: The boneless, skinless chicken thighs are juicy, flavorful, and turn out super tender from slow cooking. You could also make this recipe with chicken breast or chicken tenderloins.
- Honey: The honey adds a natural sweetness that balances the smoky heat of the chipotle and acidity of the lime.
- Tomato paste: Provides a rich, savory depth to the sauce and acts as a thickening base.
- Chipotle peppers in adobo sauce: This combo delivers a smoky, spicy punch with just the right amount of heat. The chipotle pepper brings a bold flavor, while the adobo sauce deepens the richness of the marinade.
- Spices: Chili powder, salt, cumin, garlic powder, paprika, and black pepper.
- Lime: Fresh lime juice brightens the sauce and balances the sweetness of the honey and the smoky spice of the chipotle. I always recommend fresh lime juice but the store-bought kind will work in a pinch.
- Cornstarch: Helps to thicken the sauce.
- Lime pickled onions: Red onion, fresh lime juice, granulated sugar, and salt.
- For the tacos: Street-size tortillas, avocado, shredded Mexican cheese, shredded lettuce, diced tomatoes, sour cream, etc.
- Rice bowls: Serve this chicken in your favorite rice bowl like my Carnitas Burrito Bowls or Mojo Pulled Pork Bowls with rice, black beans, bell peppers, cotija cheese, etc.
- Salads: This chicken would also be wonderful over your favorite taco salad, or use lettuce leaves instead of tortilla shells for a low-carb option.
- Dressing: Add even more flavor by drizzling my Avocado Lime Ranch Dressing or Cilantro Lime Sauce on top of your tacos!
- Gluten-free: Use gluten-free flour tortillas or certified gluten-free corn tortillas.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the honey, tomato paste, chipotle pepper and adobo sauce to the Crockpot with the chili powder, salt, cumin, garlic powder, paprika and black pepper. Squeeze lime juice in.
2. Whisk to combine, then add the chicken thighs and toss with tongs until completely coated with sauce.
3. Top with lid and cook on high for 2-3 hours or low for 4-6 hours, or until chicken is tender enough to shred.
4. When done, move the cooked chicken to a baking sheet and pour the remaining liquid into a saucepan or small pot. Whisk 1 tablespoon cornstarch and 1 tablespoon water together to make a cornstarch slurry then whisk into the sauce. Bring to a boil then reduce heat and simmer for 10-15 minutes or until thickened.
5. Shred chicken with two forks (not too much, at least at first).
6. Pour 1/2 cup sauce over top and toss, shredding more if desired.
7. Toss the diced onions, lime juice, sugar, and salt together in a container or bowl. Leave to pickle while the chicken cooks.
8. Serve shredded chicken in warmed tortillas. Top with pickled red onions, avocado, cheese, anything else that sounds good and enjoy!
Store honey chipotle chicken in an airtight container in the fridge for 4-5 days.
To freeze, let the chipotle chicken cool completely. Seal in an airtight container or freezer bag. Then place in the freezer for up to 3 months. Let thaw in the fridge overnight before serving.
Use Mixer To Shred Chicken!
Pull the cooked chicken out and add to the bowl of stand mixer use the paddle attachment to quickly and easily shred chicken! You can also place chicken in large mixing bowl and use a hand mixer. Then add shredded chicken back to the crockpot and mix with sauce ingredients.
Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts. Just note that breasts tend to be leaner and may not be as juicy as thighs. If using breasts, be careful not to overcook them, especially in a slow cooker.
Are these tacos spicy?
No, these tacos are not spicy. The chipotle pepper and adobo sauce bring smoky heat, but the honey and lime help balance it out. For a milder version, use just the adobo sauce without the whole pepper or reduce the amount of chili powder.
Can I make this chicken in the Instant Pot or stovetop?
Yes, for the Instant Pot, cook on high pressure for about 10–12 minutes with a natural release. On the stovetop, simmer the chicken in the sauce (covered) until cooked through and easy to shred, about 25–30 minutes.
More Delicious Taco Recipes You’ll Love
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Honey Chipotle Chicken Street Tacos
Ingredients
Crockpot chicken:
- 2 lb. boneless skinless chicken thighs
- 1/4 cup honey (84g)
- 3 Tbsp tomato paste (50g)
- 1 chipotle pepper in adobo sauce + 2 tbsp sauce
- 2 tsp chili powder
- 1 tsp each: salt, cumin, garlic powder & paprika
- 1/2 tsp black pepper
- 1 lime juice (22g)
- 1 Tbsp cornstarch (8g)
Lime pickled onions:
- 1 cup finely diced red onion (160g)
- 1 lime juice (22g)
- 1 tsp granulated sugar
- 1/4 tsp salt
Tacos:
- 8-10 tortillas street taco size
- Avocados thinly sliced when ready to serve
- Shredded Mexican cheese
- Other optional toppings: shredded lettuce, diced tomatoes, sour cream
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Add the honey, tomato paste, chipotle pepper and adobo sauce to the Crockpot with the chili powder, salt, cumin, garlic powder, paprika and black pepper. Squeeze lime juice in.
- Whisk to combine, then add the chicken thighs and toss with tongs until completely coated with sauce. Top with lid and cook on high for 2-3 hours or low for 4-6 hours, or until chicken is tender enough to shred.
- When done, move cooked chicken to a baking sheet and pour the remaining liquid into a saucepan or small pot. Whisk 1 tablespoon cornstarch and 1 tablespoon water together to make a cornstarch slurry then whisk into the sauce. Bring to a boil then reduce heat and simmer for 10-15 minutes or until thickened.
- Shred chicken with two forks (not too much, at least at first). Pour 1/2 cup sauce over top and toss, shredding more if desired.
- Lime pickled onions: Toss the diced onions, lime juice, sugar and salt together in a container or bowl. Leave to pickle while the chicken cooks.
- Tacos: Serve shredded chicken in warmed tortillas. Top with pickled red onions, avocado, cheese, anything else that sounds good and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
