Ingredients:

  • 5 lbs (1.1 kg) Boneless, Skinless Chicken Breast or Thighs (or a mix)
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2–3 Chipotle Peppers in Adobo Sauce, minced
  • 2 tablespoons (30 ml) Adobo Sauce (from the can of chipotles)
  • ½ cup (120 ml) Honey
  • ¼ cup (60 ml) Apple Cider Vinegar
  • 2 tablespoons (30 ml) Tomato Paste
  • 1 tablespoon (15 ml) Olive Oil (or neutral oil like rapeseed)
  • 1 teaspoon (5 ml) Ground Cumin
  • ½ teaspoon (2.5 ml) Dried Oregano
  • 1 teaspoon (5g) Kosher Salt
  • ½ teaspoon (2.5g) Black Pepper

Instructions:

  1. Prep the Sauce Base: In a small bowl, whisk together the honey, apple cider vinegar, tomato paste, adobo sauce, cumin, oregano, salt, and pepper. Set aside.
  2. Sauté Aromatics (Optional but Recommended): Heat the olive oil in a small pan over medium heat. Add the diced onion and sauté for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Transfer the onions, garlic, and minced chipotles to the slow cooker basin.
  3. Combine: Pour the prepared honey sauce mixture over the aromatics in the slow cooker. Stir to combine.
  4. Add Chicken and Liquid: Place the chicken breasts/thighs into the sauce mixture. Pour the 1 cup of chicken stock around the chicken.
  5. Cook: Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, or until the chicken is fork-tender and pulls apart easily.
  6. Remove and Shred: Carefully transfer the cooked chicken to a large bowl or a cutting board using tongs. Leave all the cooking liquid in the slow cooker. Using two forks (or a stand mixer), shred the chicken finely.
  7. Reduce the Sauce: Switch the slow cooker setting to HIGH (or transfer the liquid to a saucepan and bring to a simmer). Allow the sauce to simmer uncovered for 10–15 minutes, stirring occasionally, until it has thickened slightly and reduced by about a third.
  8. Combine and Serve: Return the shredded chicken to the thickened sauce in the slow cooker. Toss well to coat every piece evenly. Cook on LOW for 10 minutes to allow the chicken to absorb the sauce. Taste and adjust seasoning if necessary before serving.