With a hint of smoke from the poblanos, these Slow-Cooker Poblano and Honey Lime Chicken Tacos are a great mix of sweet and savory tastes. They are simple to make in the morning, and by dinnertime, the chicken inside is tender and full of flavor.
Ingredients: 2 lbs boneless, skinless chicken thighs. 2 poblano peppers, sliced. 1 onion, chopped. 3 cloves garlic, minced. 1/4 cup honey. 1/4 cup fresh lime juice. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 1/2 cup chicken broth. 12 small flour tortillas. 1 cup shredded cheese optional. Fresh cilantro leaves for garnish. Lime wedges for serving.
Instructions: Place the chicken thighs, poblano peppers, onion, and garlic in the slow cooker. In a small bowl, whisk together the honey, lime juice, cumin, chili powder, salt, and pepper. Pour this mixture over the chicken and vegetables in the slow cooker. Add the chicken broth to the slow cooker and stir to combine. Cover and cook on low for 6-8 hours or until the chicken is tender and can be easily shredded with a fork. Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the flavorful sauce and vegetables. Warm the flour tortillas according to the package instructions. To assemble the tacos, spoon the shredded chicken mixture onto each tortilla. Top with shredded cheese if desired, fresh cilantro leaves, and a squeeze of lime juice. Serve hot and enjoy your Slow-Cooker Poblano and Honey Lime Chicken Tacos!
Prep Time: 15 minutes
Cook Time: 360 minutes
Dorota Greta
