Slow Cooker Chipotle Honey Chicken Taco Salad Lunch Bowls

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By Αποστολία Γκολφινοπούλου

Slow Cooker Chipotle Honey Chicken Taco Salad Lunch Bowls

Name: Slow Cooker Chipotle Honey Chicken Taco Salad Lunch Bowls
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Cuisine: American
Ingredients: 1/4 cup honey; 1/4 cup chicken stock; 1/4 tsp salt; 1 clove garlic (minced); 1 tablespoon lime juice; 2 tablespoons adobo sauce (from a can of chipotle peppers); 1 lb boneless skinless chicken breasts (roughly 2 large breasts; see note 2); 3 cups cabbage (finely chopped or shredded); 2 carrots (shredded); 1 bell pepper (thinly sliced)

8 steps

Prep:25minCook:4h

Make your meal prep hands off with this smoky chipotle honey twist on a taco salad. The chicken simmers in the slow cooker, with the sauce doubling as a dressing for the salad!

Updated at: Thu, 17 Aug 2023 12:01:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories244.4 kcal (12%)

Total Fat3.4 g (5%)

Carbs26.4 g (10%)

Sugars21.8 g (24%)

Protein27.3 g (55%)

Sodium399.4 mg (20%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cuphoney

¼ cupchicken stock

¼ tspsalt

1clove garlic

minced

1 tablespoonlime juice

2 tablespoonsadobo sauce

from a can of chipotle peppers

1 lbboneless skinless chicken breasts

roughly large breasts

3 cupscabbage

finely chopped or shredded

Instructions

Step 1

Cook the chicken- In a 2.5 quart slow cooker (see note 3), stir together the honey, chicken stock, salt, garlic, lime juice, adobo sauce and chipotle pepper (if using). Add the chicken breasts, turn to coat and cook on low for 3-4 hours.

Slow CookerLow

Step 2

Step 3

Shred the chicken- Remove the chipotle pepper using tongs and discard. Using two forks, shred the chicken into strips. Alternatively, you can transfer to a clean bowl and shred in seconds using an electric hand mixer.

Tongs

Fork

Step 4

Step 5

Portion- Divide the chopped vegetables between four 2-cup meal prep containers. Add ½ cup chicken to each bowl, and spoon 2 tablespoons of sauce over each meal prep container.

Step 6

Step 7

Store- Refrigerate for up to 4 days.

Step 8

Serve- Sprinkle with tortilla strips, toss it all up, and enjoy! You may enjoy this salad cold, or warm it up.

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