Spicy Mexican Chicken Tacos

Servings: 10-12


  • 2 1/2 pounds boneless, skinless chicken breasts
  • 20oz canned crushed tomatoes
  • 1/4 cup honey
  • 1/4 cup canned chipotles in adobe sauce, minced 
  • 4 garlic cloves, pressed
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • Juice of 3 limes
  • 1/4 cup fresh cilantro, chopped
  • optional: serve on tortillas, topped with chopped tomatoes, feta, cilantro, sour cream, salt and pepper.


  1. In the bowl of a slow cooker, combine crushed tomatoes, chipotle peppers, garlic, honey, chili powder, cumin, onion powder, and salt.
  2. Add chicken and spoon over sauce.
  3. Cover and cook on low about 6-8 hours, until chicken can be shredded easily.
  4. Shred the chicken and mix well. 
  5. Stir in lime juice and chopped cilantro. Add additional seasonings to taste.
  6. Add optional toppings.

Thanks to the original recipe found here.