Equipment
Ingredients
Chicken and Sauce
- 680 g chicken thighs, boneless, skinless
- 64 g honey
- 3 g onion powder
- 3 g garlic powder
- 1 g ground cumin
- 6 g kosher salt
- 4 chipotles in adobo, finely chopped
Finishing and Serving
- 430 g black beans, rinsed and drained
- 15 ml lime juice
- 8 corn tortillas, warmed
- 40 g pickled red onion
- 1 avocado, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 928 kcal
- Protein
- 55 g
- Carbohydrates
- 100 g
- Fat
- 36 g
- Fiber
- 21 g
- Sugar
- 20 g
- Sodium
- 815 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 167 mg
- Potassium
- 2382 mg
- Calcium
- 160 mg
- Iron
- 7.7 mg
- Magnesium
- 253 mg
- Phosphorus
- 728 mg
- Zinc
- 6.8 mg
- Vitamin A
- 42 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 1.24 mg
- Riboflavin
- 0.54 mg
- Niacin
- 11.7 mg
- Folate
- 542 mcg
- Water
- 211 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place chicken thighs, honey, onion powder, garlic powder, cumin, salt, and chopped chipotles into the slow cooker. Stir until the chicken is evenly coated.
Cover and cook on the low setting for 3 to 5 hours until the chicken is tender and reaches an internal temperature of 74°C (165°F).
Transfer the chicken to a plate and shred it into coarse pieces using two forks. Return the shredded meat to the sauce in the slow cooker.
Add the rinsed black beans and lime juice to the chicken. Cover and heat for 5 minutes until the beans are warmed through.
Portion the chicken and bean mixture into warmed tortillas. Top with pickled onions and avocado slices as desired.
Chef's Notes
- For a deeper flavor, sear the chicken thighs in a hot pan before adding them to the slow cooker. This caramelizes the exterior and adds another layer of complexity.
- Don't be afraid to adjust the amount of chipotles in adobo to your heat preference. Remember to include some of the adobo sauce for its rich flavor.
- Ensure your slow cooker is not overfilled, as this can lead to uneven cooking. If you have a very large slow cooker, you might need to increase the cooking time slightly.
- Taste and adjust the seasoning after shredding the chicken and adding the beans. The honey and chipotle can change the perceived saltiness.
- Warming the tortillas is crucial for good tacos. You can warm them directly over a low gas flame, in a dry skillet, or wrapped in a damp paper towel in the microwave.
Storage
Refrigerator: 4 days — Store chicken mixture in an airtight container.
Freezer: 3 months — Freeze filling only; do not freeze tortillas or avocado.
Reheating: Reheat in a saucepan over medium heat or in a microwave until internal temperature reaches 74°C (165°F).
Troubleshooting
Chicken is dry or tough
Cause: The chicken was cooked for too long or on a high heat setting.
Fix: Stir in a small amount of chicken broth or extra lime juice to add moisture.
Prevention: Use the low setting and check the internal temperature starting at 3 hours.
Cultural Context
Tacos are a quintessential Mexican dish, evolving from ancient traditions of corn masa and fillings. Chipotle peppers, native to Mexico, add a smoky depth that is characteristic of many regional Mexican cuisines, particularly those influenced by the smoky flavors of central and northern Mexico.
