LET’S TACO BOUT IT

styled by Taylor Bennett
photograph by Kelly Moore Clark

These slow-cooked chicken tacos may be the tastiest you’ve ever made. Make next Taco Tuesday the easiest one yet.

What you’ll need:
1½ pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground cumin
1 teaspoon kosher salt
2 chipotles from an of chipotles in adobo, finely chopped
2 tablespoons adobo sauce (from can)
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion
Sliced or cubed avocado

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker and cook for at least 3 hours and up to 5 hours on low. Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through. Taste and add more salt and lime if necessary. Serve in tortillas with pickled onions, cilantro and avocado.