Chipotle peppers are actually smoked jalapeños—the Aztecs invented this 500-year-old preservation technique that creates their signature flavor.
Honey Chipotle Pulled Chicken Tacos
Get ready to bite into a flavor fiesta with these Honey Chipotle Pulled Chicken Tacos! Juicy, tender chicken is slow-cooked to perfection and infused with a zesty honey chipotle glaze, then piled high in warm tortillas. Drizzle on a vibrant sweet and spicy sauce for an unforgettable taco night that will have everyone coming back for seconds!
Prep
15
min
Cook
480
min
Serves
4
people
Level
intermediate
The Story
This isn't traditional Mexican—it's pure Tex-Mex bastardization that emerged in 1980s Houston when Mexican immigrants discovered Americans' obsession with slow cookers and honey-glazed everything, creating a sweet-smoky frankenstein that would make abuela weep but somehow works because chipotle peppers were already getting the honey treatment in Oaxacan markets centuries before Texas even existed.
Regional Twist
In Monterrey, they skip the honey entirely, char the chicken breast over mesquite coals, then toss the shredded meat with chipotle en adobo and fresh lime juice for a proper smoke-forward bite.
📝 Ingredients
Shopping List
- 1 ½ lb (680 g) chicken breast
- ¼ cup (59 ml) chipotle sauce
- ½ cup (118 ml) shredded cheese
- 1 cup (237 ml) shredded lettuce
- 8 pieces taco shells
Pantry Items
Amounts also listed in instructions below
- 1 cup (237 ml) diced tomatoes
- ½ cup (118 ml) honey
👨🍳 Instructions
- 1
Cook the chicken breast in a slow cooker on low for 6-8 hours until tender.
- 2
Shred the chicken and mix it with honey and chipotle sauce.
- 3
Warm the taco shells and fill them with the pulled chicken mixture.
- 4
Top with shredded lettuce, diced tomatoes, and shredded cheese.
💡 Pro Tips
- ✓Cook chicken breast to exactly 165°F internal temperature, then immediately transfer to ice bath for 2 minutes before shredding - this prevents overcooking while maintaining food safety and creates more tender, juicier pulled texture.technique165°F internal temp
- ✓Mix honey and chipotle sauce in a 2:1 ratio and heat to 180°F before combining with shredded chicken - the heat activates honey's enzymes and helps the sauce penetrate the meat fibers more effectively.ingredient2:1 ratio, 180°F
- ✓Warm taco shells in a 350°F oven for 2-3 minutes instead of microwave to create steam pockets that make shells 60% less likely to crack when filled.equipment350°F, 2-3 minutes
- ✓Salt diced tomatoes with 1/2 teaspoon kosher salt and drain for 15 minutes before serving - this removes excess moisture that would otherwise make tacos soggy within 5 minutes.timing15 minutes drain time
- ✓Add shredded cheese directly to warm pulled chicken mixture rather than as a cold topping - the residual heat will partially melt the cheese, creating better adhesion and preventing ingredient separation.technique
Share this recipe
Prep
15
min
Cook
480
min
Serves
4
people
Level
intermediate
Share this recipe
Chipotle peppers are actually smoked jalapeños—the Aztecs invented this 500-year-old preservation technique that creates their signature flavor.
Honey Chipotle Pulled Chicken Tacos
Get ready to bite into a flavor fiesta with these Honey Chipotle Pulled Chicken Tacos! Juicy, tender chicken is slow-cooked to perfection and infused with a zesty honey chipotle glaze, then piled high in warm tortillas. Drizzle on a vibrant sweet and spicy sauce for an unforgettable taco night that will have everyone coming back for seconds!
The Story
This isn't traditional Mexican—it's pure Tex-Mex bastardization that emerged in 1980s Houston when Mexican immigrants discovered Americans' obsession with slow cookers and honey-glazed everything, creating a sweet-smoky frankenstein that would make abuela weep but somehow works because chipotle peppers were already getting the honey treatment in Oaxacan markets centuries before Texas even existed.
Regional Twist
In Monterrey, they skip the honey entirely, char the chicken breast over mesquite coals, then toss the shredded meat with chipotle en adobo and fresh lime juice for a proper smoke-forward bite.
📝 Ingredients
Shopping List
- 1 ½ lb (680 g) chicken breast
- ¼ cup (59 ml) chipotle sauce
- ½ cup (118 ml) shredded cheese
- 1 cup (237 ml) shredded lettuce
- 8 pieces taco shells
Pantry Items
Amounts also listed in instructions below
- 1 cup (237 ml) diced tomatoes
- ½ cup (118 ml) honey
👨🍳 Instructions
- 1
Cook the chicken breast in a slow cooker on low for 6-8 hours until tender.
- 2
Shred the chicken and mix it with honey and chipotle sauce.
- 3
Warm the taco shells and fill them with the pulled chicken mixture.
- 4
Top with shredded lettuce, diced tomatoes, and shredded cheese.
💡 Pro Tips
- ✓Cook chicken breast to exactly 165°F internal temperature, then immediately transfer to ice bath for 2 minutes before shredding - this prevents overcooking while maintaining food safety and creates more tender, juicier pulled texture.technique165°F internal temp
- ✓Mix honey and chipotle sauce in a 2:1 ratio and heat to 180°F before combining with shredded chicken - the heat activates honey's enzymes and helps the sauce penetrate the meat fibers more effectively.ingredient2:1 ratio, 180°F
- ✓Warm taco shells in a 350°F oven for 2-3 minutes instead of microwave to create steam pockets that make shells 60% less likely to crack when filled.equipment350°F, 2-3 minutes
- ✓Salt diced tomatoes with 1/2 teaspoon kosher salt and drain for 15 minutes before serving - this removes excess moisture that would otherwise make tacos soggy within 5 minutes.timing15 minutes drain time
- ✓Add shredded cheese directly to warm pulled chicken mixture rather than as a cold topping - the residual heat will partially melt the cheese, creating better adhesion and preventing ingredient separation.technique