MMMMM----- Recipe via Meal-Master (tm) v8.06

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 qt 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

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