• Tortillas
  • 4 very large boneless skinless chicken breasts
  • 2 cups chicken broth
  • 2 tablespoons packed brown sugar
  • 1/2 tablespoon chili powder
  • 1 tablespoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
Sweet Chipotle Sauce
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 2/3 cup + 1 tablespoon honey
  • 6 teaspoons chipotle chiles in adobo**
  • 1 and 1/2 tablespoons apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoons minced garlic
  • 1/4 teaspoon salt
  • Pinch of pepper
  • Chopped lettuce, chopped tomatoes, chopped cilantro, fresh lime, guacamole, sour cream, cheddar cheese
  1. Combine the brown sugar, chili powder, salt, cumin, and garlic powder in a small bowl. Stir and then rub evenly over the chicken.
  2. Place the chicken in the slow cooker and pour the chicken broth over the meat.
  3. Cook for 4-6 hours on high or 6-8 hours on low.
  4. Once the meat is completely cooked through, drain the liquid and using two forks, shred the meat.
  5. For the sauce, combine all of the ingredients in a blender or food processor. Blend or process until smooth.
  6. Taste and adjust ingredients to preferences (you may want more chipotle or a little more salt or pepper). **I used just the liquid from the chipotle cans and didn’t even use the actual chilis to make this sauce very mild. If you want it hotter, you can add a chili or even 2. Just add slowly and to taste to make sure you don’t get it too hot**
  7. Mix the sauce with the shredded chicken until completely combined.
  8. Fill up tortilla shells with the mixture and top with whatever you like – sour cream, guacamole, shredded lettuce, chopped tomatoes, cheddar cheese, cilantro, and a squeeze of fresh lime.