Slow Cooker Honey Chipotle Chicken Tacos
Slow Cooker Honey Chipotle Chicken Tacos

Who wants tacos?! These sweet and tangy Slow Cooker Chipotle Chicken Tacos are the perfect weeknight dinner. They make a lot so get ready for leftovers!

My slow cooker is almost always on my kitchen counter. It’s so easy to organize dinner, even on the busiest weeknights.

Crowd loving slow cooker tacos

They make an effortless weeknight meal for the whole family and are also a crowd puller for any game day party you might be throwing. Simply set the slow cooker to “warm” and let everyone help themselves when they’re hungry.

These tacos definitely bring the flavor! made with shredded chicken, chipotle peppers and honey, each bite has just enough sweetness and spiciness to awaken your taste buds. The chicken also stays nice and juicy when cooked in the slow cooker – after cooking, you can shred the meat with a fork!

Best toppings for chicken tacos

When it comes to toppings, keep it simple. A small queso fresco, crispy red onions and radishes, and chopped fresh cilantro are all you need. Unless of course you hate cilantro! If so, skip it and use chopped green onions instead.

Store and freeze chicken tacos

Leftovers will keep in the fridge for up to 5 days or can be frozen for up to 3 months. When freezing, we recommend packaging in individual containers or freezer bags. Thaw overnight and reheat in a skillet over medium-high heat or in the microwave.

More favorite taco recipes

  • Spicy grilled chicken tacos
  • Crispy Fish Tacos with Red Cabbage Salad
  • Pressure cooker shredded chicken taco meat
  • Slow Cooker Mexican Pulled Pork Tacos
  • Bang bang shrimp tacos

From the editors of Simply Recipes

Slow Cooker Honey Chipotle Chicken Tacos

preparation time
10 mins

cooking time
4 hours

total time
4 hrs 10 mins

to 10 tacos


  • 1 1/2 pounds boneless, skinless chicken breasts, thighs, or a mixture

  • 1/2 cup plain tomato sauce

  • 1/4 cup honey

  • 1/2 white onion, chopped

  • Juice of 1 lime (about 2 tablespoons)

  • 1 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 to 3 chipotle peppers from a can of chipotle en adobo, chopped (stalks and seeds removed)

  • 1 to 2 tablespoons adobo sauce from a can of Chipotle en Adobo

  • 1 packet of soft flour tortillas

  • toppings:
  • Crumbled Queso Fresco

  • Diced red onion

  • Diced Radish

  • Fresh coriander


  1. Combine everything in the slow cooker:

    Combine the chicken, tomato sauce, honey, onion, lime juice, garlic powder, salt and pepper in your slow cooker. Add 1 to 3 chopped chipotle peppers and 1 to 2 tablespoons adobo sauce, depending on preferred heat level. Mix well.

  2. Cover and cook on high for 4 hours or on low for 6 to 8 hours
  3. Shred Chicken:

    At the end of the cooking time, shred the chicken in the pot with two forks. Mix the shredded chicken with the sauce.

    At this point the chicken can be kept covered on the ‘warm’ setting for 1 to 2 hours. Stir additional water as needed if the pot begins to dry out.

  4. Surcharge:

    Prepare a stack of tortillas and any toppings. Assemble and serve the tacos from the slow cooker.

    Leftover chicken stays refrigerated for up to 5 days or frozen for up to 3 months.

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