- 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
- Combine the brown sugar, chili powder, salt, cumin, and garlic powder in a small bowl. Stir and then rub evenly over the chicken.
- Place the chicken in the slow cooker and pour the chicken broth over the meat.
- Cook for 4-6 hours on high or 6-8 hours on low.
- Once the meat is completely cooked through, drain the liquid and using two forks, shred the meat.
- For the sauce, combine all of the ingredients in a blender or food processor. Blend or process until smooth.
- 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**
- Mix the sauce with the shredded chicken until completely combined.
- 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.