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      Title: Slow Cooker Chipotle-Honey Chicken Tacos
 Categories: Poultry, Vegetables, Beans, Herbs, Breads
      Yield: 4 Servings

  1 1/2 lb Chicken thighs;
           - boned, skinned
      3 tb Honey
      1 ts Onion powder
      1 ts Garlic powder
    1/2 ts Ground cumin
      1 ts Kosher salt
      4    Chipotles in adobo;
           - fine chopped, plus:
      2 tb Adobo sauce
     15 oz Can black beans; rinsed,
           - drained
      1    Lime; juice of
           Warmed tortillas;
           - for serving
           Pickled onion; for serving
           Avocado; sliced or cubed,
           - for serving

  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.

  * TIP: To make quick-pickled onions, thinly slice a red
  onion and put the slices in a bowl or container. Bring
  about 1 1/2 cups cider or white vinegar to a boil, and
  add about 3 heaping spoonfuls of sugar and a big pinch
  of salt to dissolve. You can also add a pinch of
  red-pepper flakes, a bay leaf or some dried oregano, if
  you like. Pour the hot vinegar over the onions and let
  them cool. They're ready to use right away, and can be
  stored in the refrigerator for 2 weeks.

  Recipe by Sarah DiGregorio

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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