Chipotle Chicken Tacos

One of the key ingredients in these chipotle chicken tacos is a jar of salsa from the supermarket. Yes, really. The salsa creates a spice-packed cooking liquid for the chicken to stew in, adding big flavor from the very beginning. When shopping, pick a jarred salsa with a chunky consistency. "Restaurant-style" and "cantina" salsas are too watery for this recipe.

Most of the flavor of the dish comes from the jarred salsa, which tenderizes the chicken thighs and infuses them with tomato and spice. Honey and canned chipotle chiles in adobo sauce play the supporting roles that take this dish to the next level.

Since this chicken cooks in the multicooker (like an Instant-Pot), it develops a flavor that would usually require hours of stewing in a matter of minutes. We recommend topping these chipotle chicken tacos with avocado, sour cream, lime, and cilantro before serving.

Ingredients for Chipotle Chicken Tacos

Chicken thighs are infused with the flavor of salsa, chiles in adobo sauce, and garlic powder, along with honey to mellow the heat. Shredded and piled into tortillas, these tacos are a simple but satisfying dish you'll love. To make chipotle chicken tacos, you'll need:

• Boneless, skinless chicken thighs: The star protein of the dish, offering a juicy, tender texture after cooking.
• Mild salsa: For a fresh, tangy flavor.
• Honey: A hint of sweetness to balance the heat of the chiles.
• Canned chipotle chiles in adobo sauce: Adds a smoky, spicy flavor and rich color.
• Kosher salt: Enhances the overall flavor.
• Garlic powder: Adds a savory depth.
• Corn or flour tortillas: The tender base for the tacos.
• Crema, lime wedges, fresh cilantro, and sliced avocado: To top the tacos before serving.

How To Make Chipotle Chicken Tacos

Using an Instant Pot means you can have this dish ready in just 20 minutes of active time, while it tastes like you cooked it all day. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Cook chicken in Instant Pot: Toss together chicken, salsa, honey, chiles, salt, and garlic in an Instant Pot. Cover and lock. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK, and HIGH pressure for 8 minutes.
• Step 2. Vent steam: Carefully turn steam release handle to VENTING position; let steam fully escape. Remove lid.
• Step 3. Remove chicken: Transfer chicken to a bowl, leaving chile mixture in cooker.
• Step 4. Cook sauce: Select SAUTÉ setting, and HIGH temperature; bring chile mixture to a boil. Boil, stirring occasionally, until thickened. Press CANCEL.
• Step 5. Shred chicken: Shred chicken.
• Step 6. Add chicken to sauce: Stir chicken into chile sauce to coat. Season with salt to taste.
• Step 7. Finish tacos: Serve with tortillas and toppings.

Chipotle Chicken Tacos Variations

To change up these chicken tacos to suit your tastes, consider these variation ideas:

• Heat level: Adjust the heat as desired by increasing or decreasing the quantity of canned chipotle chiles, or by using a spicy salsa in the place of mild.
• Sweetener: Substitute the honey with brown sugar, maple syrup, or agave as preferred.
• Tortillas: Corn, flour, or whole wheat tortillas can be used according to your preferences.
• Toppings: Top with any desired toppings, including pickled red onions, mango salsa, queso fresco, thinly sliced radishes, jalapeños, and more.
• Instant Pot alternative: If you don't have an Instant Pot, use a skillet, slow cooker, or Dutch oven to cook the chicken instead.

What To Serve With Chipotle Chicken Tacos

Serve these chipotle chicken tacos with a side of pineapple slaw, guacamole or salsa, refried beans, corn on the cob, Mexican street corn salad, avocado salad, Mexican rice, or steamed, grilled, or roasted veggies to round out the meal. If you're hosting a party, don't forget the agua frescas, Mexican beers, or margaritas for the perfect pairing.

Can I Make Chipotle Chicken Tacos Ahead?

To prepare these tacos ahead, cook and shred the chicken as directed. Cool completely before transferring to an airtight container. Store in the refrigerator for up to three days, or frozen for up to two months. Thaw overnight in the refrigerator if frozen, then reheat in Instant Pot or on the stovetop before assembling and garnishing the tacos fresh before serving.

When it comes to leftovers, try to store the chicken and other components separately. Refrigerate the chicken in an airtight container for up to four days, or frozen for up to two months. Thaw overnight in the refrigerator if frozen, then reheat the chicken in a skillet or microwave until hot throughout. You can also warm leftovers in the Instant Pot. Warm tortillas and assemble and garnish the tacos fresh before serving.

Why This Recipe Gets Rave Reviews

Our community members love the ease and flavor of these tacos:

One Southern Living community member commented, "I did it in the slow cooker and it was fabulous. This is actually one of the few chicken dishes I crave."

Another said, "We'll definitely be adding this to our regular rotation. So simple and absolutely delicious!"

And Nancy Cotton commented, "Very tasty!!! Cooked this in a slow cooker on low most of the day and it turned out great. Served with flour tortillas, sliced avocados, pico de Gallo, cheese, lettuce and Cream. SO GOOD! Easy and great!"

More Party-Worthy Taco Recipes You'll Love

Nothing says a party more than tacos. Whether you love fish, shrimp, or pork tacos, these recipes are definite crowd-pleasers:

• Fish Tacos and Topping Bar
• Chipotle Shrimp Tacos
• Slow-Cooker Pork Tacos with Fresh Tomato Salsa
• Blackened Fish Tacos
• Grilled Shrimp Tacos
• Slow-Cooker Carnitas Tacos
• Easy Catfish Tacos with Slaw

Editorial contributions by Katie Rosenhouse.