1 large or two medium canned chipotle chiles in adobo, seeds removed, finely chopped + 1 teaspoon adobo sauce (use 1 chile for a milder flavor and up to 4 for very spicy flavor)
1 (15-ounce) can black beans, rinsed and drained
juice of ½ lime
warmed corn tortillas
pickled onions, avocado, cilantro, cheese, for serving
Preparation
Combine honey, onion and garlic powders, cumin, salt and chipotle chiles (start with the least amount of chiles) and adobo sauce in a small bowl. Taste to see if the sauce is the right heat for you. Add more chipotle chiles if you prefer a spicier sauce. Mix the sauce with the chicken in a 5 to 8 quart slow cooker. Stir well. Cook for 4 hours (minimum 3 hours, maximum 5 hours) on low setting.
Using two forks, coarsely shred the chicken in the sauce. Stir in 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 with warmed corn tortillas, pickled onions, avocado, cilantro and cheese
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/10/10/slow-cooker-chipotle-honey-chicken-tacos/