Serves: 6-8 | Prep: 5 min | Cook: 30-45 min | Ready: 50 min
2.5 – 3 lbs. boneless, skinless chicken
thighs or tenders
1 jar Mateo’s Gourmet Medium or Mild
3/4 can Chipotle Peppers in Adobo
Sauce, 7oz., adjust as per amount of
honey, to taste (4-5 quick circles
swirled in pot)
1/2 tsp. garlic powder
1 tsp. salt
1/8 – 1/4 tsp. pepper
Additional Ingredient Choices:
flour or corn tortillas
avocado slices or guacamole
pico de gallo
Pour main ingredients into crock pot. Close lid, set timer to pressure cook for 30-45 minutes on high. You can cook in less time but the extended time adds tenderness and extra flavor.
Allow the pressure to naturally release for at least 10 minutes, then carefully quick release any remaining pressure. If not serving immediately you can leave chicken in pot on warm for 30 minutes or so.
Remove chicken and shred. Add to serving bowl and top with some of the juice remaining in the pot, just enough to moisten the chicken. Pour some of the remaining juice in a bowl making sure to strain out any whole peppers or chicken pieces.
Serve this juice with tacos, along with any or all of the additional ingredient choices listed.