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Sweet & Spicy Chipotle Chicken

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:

  1. 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.

  2. 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.

  3. After releasing your cooker, remove the lid and add the lime juice. Stir and break up or shred the chicken into smaller chunks.

  4. Serve and enjoy!



Serves 8


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