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Title: Slow Cooker Chipotle-Honey Chicken Tacos
Categories: Poultry, Vegetables, Beans, Herbs, Breads
Yield: 4 Servings

1 1/2 lb Boned, skinned chicken
- thighs
3 tb Honey
1 ts Onion powder
1 ts Garlic powder
1/2 ts Ground cumin
1 ts Kosher salt
4 Chipotles in adobo; fine
- chopped
+=PLUS=+
2 tb Adobo sauce
15 oz Can black beans; rinsed,
- drained
Juice of 1 lime
Warmed tortillas; for
- serving
Pickled onion; for serving
Sliced or cubed avocado; for
- serving

Combine the chicken, honey, onion and garlic powders,
cumin, salt and chipotle chiles and adobo sauce in a 5
to 8 quart slow cooker. Stir well. Cook for at least 3
hours and up to 5 hours on low. If it's more convenient,
you can let the slow cooker switch to warm after 5
hours. The dish will hold on warm for about another 3
hours before the chicken starts to become quite dry.

Using two forks, coarsely shred the chicken in the
sauce. Stir in the black beans and lime juice. Cover and
let the beans warm through, about 5 minutes. Taste and
add more salt or lime juice if necessary. Serve in
tortillas with pickled onion and avocado.

* TIP: To make quick-pickled onions, thinly slice a red
onion and put the slices in a bowl or container. Bring
about 1 1/2 cups cider or white vinegar to a boil, and
add about 3 heaping spoonfuls of sugar and a big pinch
of salt to dissolve. You can also add a pinch of
red-pepper flakes, a bay leaf or some dried oregano, if
you like. Pour the hot vinegar over the onions and let
them cool. They're ready to use right away, and can be
stored in the refrigerator for 2 weeks.

by Sarah DiGregorio

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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