Pressure Cooker Chipotle Honey Chicken Tacos Food

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• 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.

PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
• Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you'd like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
• Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

SLOW COOKER HONEY CHIPOTLE CHICKEN TACOS

Steps:

• Place chicken in the bottom of a slow-cooker.
• Mix together the chicken rub ingredients. Sprinkle evenly over the chicken. Pour honey over top.
• Cover and cook on high for 3 - 3 1/2 hours or low for 5-6 hours or until meat is cooked through and easily falls apart.
• Once the chicken is cooked, remove from the slow cooker and shred with two forks.
• Return the shredded chicken back to the slow cooker to absorb the cooking liquid. Taste and season with salt and pepper, if desired.
• You can either char your tortillas by placing over a gas grill until lightly charred or you can wrap them in a paper towel and microwave for 10 seconds.
• In the center of each tortilla, add the chicken mixture and top with desired garnishes. Serve immediately.

SLOW COOKER CREAMY CHIPOTLE CHICKEN TACOS

Steps:

• For the Slow Cooker:
• Begin by mixing together your seasonings in a small bowl.
• Add each of the wet ingredients (peppers to chicken broth) to the seasonings, and whisk together until it resembles a sauce.
• Place chicken breasts inside slow cooker, pour sauce on top.
• Cook on low for 4-5 hours. Check it at 4 hours to see if the chicken shreds easily and is cooked all the way. Add cream cheese to the hot mixture and return lid. Cook for another 10-15 minutes until the mixture is creamy and the cream cheese has melted.
• For the Instant Pot:
• Begin by mixing together your seasonings in a small bowl.
• Add each of the wet ingredients (peppers to chicken broth) to the seasonings, and whisk together until it resembles a sauce.
• Place chicken breasts inside the instant pot, pour sauce on top.
• Secure the lid. Select manual, and cook on high pressure for 7 minutes. Once 7 minutes is complete, use quick release.
• Open lid and power off your Instant Pot. Shred your chicken with a fork, or remove and shred with a knife and fork. Place chicken back into the Instant Pot.
• Now select the Saute function and add in the cream cheese. Cook for a few minutes until the cream cheese has melted.

(THE BEST!) EASY CHIPOTLE CHICKEN TACOS RECIPE

Steps:

• Put the garlic cloves in a mini food processor, and process until finely chopped. Add the chipotle peppers with their sauce and season with salt and pepper. Process until smooth, stopping and scraping down the sides occasionally.
• Season the chicken with salt and pepper, and transfer to a bowl. Add the chipotle marinade, and toss to coat. Let sit at room temperature for 15-45 minutes, or cover and refrigerate for up to 24 hours.
• Mix together the sour cream, grated garlic, lime zest, lime juice, scallions, and mint or cilantro. Season with salt and pepper.
• Preheat a grill or grill pan to medium-high. If the chicken was refrigerated, let it come to room temperature.
• Remove the chicken from the marinade, leaving some of the marinade sticking to the meat. Oil the grill grates, then grill the chicken on both sides until cooked through, about 5 minutes per side. Transfer to a cutting board and let rest 5-10 minutes. Using two forks, coarsely shred the chicken.
• Pile the chicken into warmed corn or flour tortillas and top with napa cabbage, avocado slices and the lime crema. If you'd like, sprinkle with a bit of crumbled Cotija or feta cheese. Serve with hot sauce and the remaining crema at the table.

SLOW COOKER HONEY-CHIPOTLE CHICKEN TACOS

Steps:

• Spray inside of 4-quart slow cooker with cooking spray. Combine sauce, honey and chipotle peppers in slow cooker. Add chicken.
• Cover; cook on LOW 8 hours or HIGH 4 hours.
• Transfer chicken to cutting board; shred with 2 forks. Return chicken to slow cooker, stirring to combine with sauce. Place about 1/4 cup chicken in each tortilla. Evenly divide and top with avocado and sour cream. Serve with lime wedges, if desired.

HONEY CHIPOTLE CHICKEN TACOS

Steps:

• Preheat your oven to 450 degrees F, and spray a large baking sheet with a non-stick spray. Set aside.
• In one shallow bowl, sift together the flour, salt, black pepper, and cayenne. In another shallow bowl, add the eggs. In a third shallow bowl, add the panko bread crumbs.
• Taking each chicken strip, dredge in the flour and then shake to get rid of any excess. Place in the egg and douse to coat. Let any excess drip off. Then transfer the chicken strips to the bread crumbs, evenly coat and press down so that it adheres.
• Place the chicken strips on the prepared baking sheet, and drizzle the melted butter on top. Bake at 450 degrees F for 10 minutes on each side or until the chicken has cooked through and is crispy. Remove from oven.
• While the chicken is baking, prepare your sauce. In a large, heavy-bottomed saucepan, combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring to a boil, whisking throughout. In a small bowl, whisk together the corn starch and water until the corn starch has dissolved. Add it to the saucepan, continuing to whisk until the sauce has thickened, about 3-4 minutes. Reduce the heat to low.
• Submerge each chicken strip in the sauce, and place on a plate to the side.
• heat tortillas and assemble tacos. top with cabbage and lime, drizzle with ranch.