I threw together this chipotle chicken to make tacos and my husband said it was the BEST taco meat he's ever had. That's a big deal, so I thought I better share it. When we ran out of tortillas we ate the leftovers over rice, but this meat would also be great on a taco salad, burrito, or burrito bowl.
Ingredients:
16 chicken thighs
6.5 oz can of chipotle peppers in adobo sauce, chopped
1/4 cup coconut sugar
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
Juice of 1 lime
Optional: I served mine with tortillas, pickled red onion, shredded lettuce, and avocado salsa.
Instructions:
Add all of the ingredients, except the lime, to an instant pot and stir together so the chicken is evenly coated. If you don't have an instant pot, use a slow cooker instead.
Pressure cook for 8 minutes. Let stand for 10 minutes before releasing the valve on your pressure cooker. If using a slow cooker, cook on high for 4 hours.
After releasing your cooker, remove the lid and add the lime juice. Stir and break up or shred the chicken into smaller chunks.
Serve and enjoy!
Serves 8