Crockpot Chipotle Honey Chicken Taco Bowl

A bold and flavorful fusion dish combining tender chicken with a spicy-sweet chipotle honey sauce, served over a bed of cilantro-lime rice and topped with fresh vegetables.

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Prep Time 15

Cook Time 4

Servings 2

Ingredients

2 lbs boneless skinless chicken breasts
1/2 cup honey
4 chipotle peppers in adobo sauce minced
4 tbsp adobo sauce from the chipotle peppers
4 tbsp olive oil
4 cloves garlic minced
2 tsp ground cumin
2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 cups low-sodium chicken broth
2 cans 15 oz each black beans, drained and rinsed
2 cups corn kernels fresh or frozen
2 cups uncooked brown rice
4 cups water
2 limes juiced and zested
1/2 cup chopped fresh cilantro
2 avocados sliced
2 cups cherry tomatoes halved
1/2 cup red onion finely diced
Hot sauce optional, for serving

Instructions

In a small bowl, whisk together honey, minced chipotle peppers, adobo sauce, olive oil, minced garlic, cumin, oregano, salt, and black pepper.
Place chicken breasts in the crockpot and pour the chipotle honey mixture over them. Add chicken broth.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
30 minutes before serving, add black beans and corn to the crockpot. Stir gently and continue cooking.
Meanwhile, cook brown rice according to package instructions. Once cooked, stir in lime juice, lime zest, and chopped cilantro.
Shred the chicken in the crockpot using two forks. Mix well with the sauce and beans.
To serve, divide the cilantro-lime rice between bowls. Top with the chipotle honey chicken mixture.
Garnish with sliced avocado, cherry tomatoes, and diced red onion.
Serve with additional hot sauce on the side if desired.