These Slow Cooker Chipotle Honey Chicken Tacos with Avocado Crema are what I make when I want tacos without the fuss. The chicken slow cooks in a sweet and smoky chipotle honey sauce until tender, then gets paired with black beans and a delicious avocado crema. Each serving packs 42 grams of protein and 13 grams of fiber, making these tacos just as satisfying as they are delicious.
I love a good taco recipe, for more yummy taco recipes try my cilantro lime shrimp tacos or my mediterranean shrimp tacos.
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Why you'll love these high protein and fiber slow cooker tacos
Easy to make: The slow cooker does most of the work for you, making these tacos perfect for busy weeknights.
Protein and fiber packed: Chicken and black beans make each serving a great source of both protein and fiber.
Sweet and smoky: Honey balances the smoky heat from the chipotle peppers for the perfect combination of flavors.
Great for meal prep: Make the chicken ahead of time and assemble your tacos when you're ready to eat.
Ingredients
- Chicken breast: Slow cooks until tender and easy to shred.
- Honey: Adds sweetness that balances the smoky chipotle peppers.
- Chipotle peppers in adobo: Give the chicken its smoky flavor and heat. Use more or less depending on your spice preference.
- Adobo sauce: Adds even more smoky chipotle flavor.
- Salt, onion powder, cumin, chili powder, and black pepper: Season the chicken and add extra flavor.
- Avocado: Creates the creamy base for the avocado crema.
- Greek yogurt: Adds creaminess and extra protein.
- Lime: Adds brightness and acidity to the crema.
- Garlic: Adds savory flavor to the crema.
- Black beans: Add extra protein and fiber while making the tacos more filling.
- Taco shells: Use your favorite flour, corn, or grain-free tortillas.
- Red onion: Adds fresh flavor and crunch.
See the recipe card for full information on ingredients and quantities.
Substitutions
- yogurt- feel free to use vegan yogurt.
- cilantro - parsley is a good sub if you don't like cilantro.
Step-by-Step Instructions
- Combine chicken and seasoning and cook in the slow cooker.
- Blend together the avocado crema.
- Shred the chicken and mix with beans.
- Assemble the tacos.
Storage instructions
Store the chicken mixture and avocado crema separately in airtight containers in the refrigerator. The chicken will keep for up to 4 days. Reheat the chicken before assembling the tacos.
Recipe Pro-Tips
I recommend using corn tortillas but flour also works. My favorite tortillas are mi rancho.
Start with two chipotle peppers if you prefer a milder taco and add more for extra heat.
Shred the chicken directly in the slow cooker so it soaks up all of the chipotle honey sauce.
The chicken can be made ahead of time and reheated for an easy meal-prep option.
Warm your tortillas before assembling so they're soft and pliable.
Recipe FAQS
Yes, you can use a thick vegan yogurt like coconut.
Shrimp are low in calories yet rich in protein, vitamins, minerals, and antioxidants like astaxanthin, which support heart health, brain function, and overall wellness.
As long as you use corn taco shells then yes they are gluten free.
Other taco recipes to try
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slow cooker chipotle honey chicken tacos with avocado crema
Equipment
Ingredients
chicken
- ~1.25 lbs chicken breast this was two chicken breasts for me
- 2 tablespoons honey
- 2-4 minced chipotle peppers* from canned chipotle peppers in adobo sauce, adjust to your spice preference
- 2 tablespoons adobo sauce from canned chipotle peppers in adobo sauce
- 1- 1 ½ teaspoons salt adjust to your saltiness preference
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- pinch black pepper
cilantro lime avocado sauce
- 1 avocado
- ⅓ cup greek yogurt
- juice from 1 lime
- 2-4 tablespoons water to thin
- ½ teaspoon salt
- pinch black pepper
- 1 garlic cloves - minced
Other ingredients
- 1 can black beans - drained
- 12 taco shells of choice
- ½ red onion - finely chopped
Instructions
- Add chicken and all ingredients under the chicken section to the slow cooked. Toss to combine making sure that the chicken is fully coated in both seasonings and sauce. Cook on high for 2 ½-3 hours or on low for 4-5 hours.
- Add crema ingredients to a blender and blend until smooth. Let sit refrigerated until chicken is done cooking.
- Once chicken is done cooking shred it directly in the sauce. Stir in the beans and let sit for 5-10 minutes until the beans are warmed through.
- Warm taco shells in the microwave for 20–30 seconds, or directly over a gas stovetop flame for 10–15 seconds per side, until warm and pliable.
- Add sauce to taco shells and then top off with chicken. Serve and enjoy.
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