Slow cooker chipotle-honey chicken tacos from The New York Times Cooking by Sarah DiGregorio

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on April 04, 2020

    Simple and flavorful, this is a great multi-purpose taco meat - use in tacos, taco salad, nachos, etc. I used just two chipotle peppers and about two to three tablespoons of adobo sauce, and was unsure how spicy the dish would be. Ultimately, it was pretty mild. I spiced mine up by adding hot sauce, but I'd go ahead and add more chipotles from the start next time.

  • mrsmadam on July 24, 2019

    These were both easy and excellent. SO loved them and he’s not a chicken fan. Do make the pickled onions - they contrast and compliment perfectly.

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