Ingredients

The following ingredients have 4 Servings
  • 1/4 cup honey
  • 1/4 cup chicken stock
  • 1/4 tsp salt
  • 1 clove garlic (minced)
  • 1 tablespoon lime juice
  • 2 tablespoons adobo sauce (from a can of chipotle peppers)
  • 1 chipotle pepper (whole; optional; see note 1)
  • 1 lb boneless skinless chicken breasts (roughly 2 large breasts; see note 2)
  • 3 cups cabbage (finely chopped or shredded)
  • 2 carrots (shredded)
  • 1 bell pepper (thinly sliced)
  • tortilla chips or strips
  • or small tortillas to serve as tacos

Instruction

  • Cook the chicken- In a 2.5 quart slow cooker (see note 3), stir together the honey, chicken stock, salt, garlic, lime juice, adobo sauce and chipotle pepper (if using). Add the chicken breasts, turn to coat and cook on low for 3-4 hours.
  • Shred the chicken- Remove the chipotle pepper using tongs and discard. Using two forks, shred the chicken into strips. Alternatively, you can transfer to a clean bowl and shred in seconds using an electric hand mixer.
  • Portion- Divide the chopped vegetables between four 2-cup meal prep containers. Add 1/2 cup chicken to each bowl, and spoon 2 tablespoons of sauce over each meal prep container.
  • Store- Refrigerate for up to 4 days.
  • Serve- Sprinkle with tortilla strips, toss it all up, and enjoy! You may enjoy this salad cold, or warm it up.