Ingredients

The following ingredients have 4 Servings
  • 2 lbs chicken breasts (skinless and boneless)
  • 1 cup chicken broth or water
  • 6 Taco shells
  • 3 Chipotle Chilies in Adobo
  • 3 tbsp olive oil (vegetable or canola is fine too)
  • 1 tbsp honey
  • 1 tbsp diced onion
  • 1/4 cup Fresh cilantro (I use the stems for the paste and the leaves for garnish)
  • 1 tbsp chile powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp Mexican oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • Zest of one lime (optional)
  • Shredded cabbage or lettuce (avocado, cheese, green onion, tomatoes, lime and cilantro)

Instruction

  • Add chicken to the crockpot
  • Combine paste ingredients and process in a blender or food processor until thick paste forms.
  • Mix the paste with the chicken.
  • Pour chicken broth (or water) over the chicken
  • Cover and cook on high for 4 hours or up to 8 hours on low. Shred chicken with two forks. Allow the shredded chicken to sit in the liquid until the liquid is absorbed.
  • Serve with taco garnishes of your choice.