• Crockpot N.Y. Times - 09

    From Dave Drum@1:18/200 to All on Tue Mar 26 16:43:26 2024
    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 Boned, skinned chicken
    - thighs
    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
    Juice of 1 lime
    Warmed tortillas; for
    - serving
    Pickled onion; for serving
    Sliced or cubed avocado; for
    - serving

    Combine the chicken, honey, onion and garlic powders,
    cumin, salt and chipotle chiles and adobo sauce in a 5
    to 8 quart 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.

    by Sarah DiGregorio

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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