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.
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.
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!