I don't know why it took me so long to make this recipe from The Brewer and the Baker. It has been on my list for nearly a year now. Now that school is in full swing, things have been a lot busier around here, so crockpot meals are a staple. Miss F doesn't get home from art class and dance until past 5 pm, which usually involves me picking her up. This leaves very little time for dinner prep, you know with trying to work in a bath and homework each evening. Miss F and I were huge fans of this chicken, C was not as impressed. He said they were "too sweet" and didn't touch the leftovers. I think I may reduce the honey to a tablespoon or two next time I make them.
1 pound boneless, skinless chicken breast
1 to 2 chipotle peppers in adobo sauce
¼ cup honey
¼ small onion, roughly chopped
1 clove garlic
1 tablespoon olive oil
Dash Worcestershire sauce
¼ cup water
Shredded Monterrey Jack cheese
Place chicken breasts in a crockpot. Add the chipotles, honey, onion, garlic, oil, Worcestershire sauce and water in a blender or mini food processor. Puree until smooth. Pour the sauce over the chicken, cook on low for 4 hours. Remove the chicken and shred using two forks, return to the cooking liquid and stir well to combine. Serve on warm tortillas with guacamole, cheese and tomatoes.
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