Slow-Cooker Poblano and Honey Lime Chicken Tacos

• Meat

  • 3 lbs Chicken thighs, bone in skinless

• Produce

  • 1/4 cup Cilantro
  • 3 Garlic cloves, large
  • 2 Limes
  • 3 Poblano peppers

• Condiments

  • 2 tbsp Honey
  • 1/2 cup Lime juice, freshly squeezed
  • 3 tsp Sriracha

• Baking & Spices

  • 1/4 tsp Kosher salt

• Bread & Baked Goods

  • 8 Taco sized corn or flour tortillas

• Dairy

  • 1/2 cup Cotija cheese

Found on cookingforkeeps.com

Ingredients

• 3 pounds bone-in, skinless chicken thighs
• 3 poblano peppers, divided
• ½ cup freshly squeezed lime juice
• 2 tablespoons honey
• 3 teaspoons sriracha, divided
• 3 large garlic cloves, grated
• ¼ teaspoons kosher salt
• 8-10 taco-sized corn or flour tortillas
• ¼ cup roughly chopped cilantro
• ½ cup cotija cheese
• 2 limes

Directions

• Place chicken in the bottom of a slow-cooker. Season liberally with salt. Slice one poblano pepper, sprinkle over chicken.
• In a small bowl, whisk together lime juice, honey, 2 teaspoons sriracha, garlic and salt. Pour over chicken. Cover and cook in the slow-cooker on high for 3½-4 hours or low for 6-7 hours, meat should be falling off the bone and easy to shred.
• While the meat cooks, roast remaining two peppers over a gas stove or under the broiler until charred on all sides. Place in a bowl and cover with plastic. Let sit for 10-15 minutes. Peel off skin, remove stem and seeds. Slice into strips.
• Once the meat is tender, remove chicken from pot. Shred with two forks. Spoon any fat that has come to the top off of the cooking liquid. Return the shredded chicken back to the cooking liquid. Add another teaspoon of sriracha if its not spicy enough and season with salt and pepper.
• Heat tortillas up in either the microwave wrapped in paper towels, or over a gas grill. Fill with shredded chicken, top with roasted poblano pepper, cilantro and cheese. Finish off with a squeeze of fresh lime juice. (Dont skip the lime juice!)