Mist a slow cooker with cooking spray. Season chicken with salt and pepper and place in slow cooker. In a large bowl, mix remaining ingredients except for optional rice or tortillas. Pour over chicken; turn to coat. Cover and cook on low until chicken is falling-apart tender, 3 to 5 hours.
Turn slow cooker to warm and, using two forks, shred chicken. Serve over rice or with warmed tortillas, if desired.
This made an excellent meal. Since there are only two of us, I froze most of it in leftover pho containers. It froze and thawed beautifully and the flavor deepened. I added green chilies and made rice for the side the first time and tortillas the next. Both were great sides.
I added double the salsa and no cilantro (because of a partners preference). Tasted great except for slight bitterness from chili powder. Next time I would increase honey to shy of two tablespoons. Cooked in three hours and was a hit for something new for Mexican.
I added green chillies and jalapeños. Next time think I'll up the honey and cut back on the chili powder. Over all this was a great recipe and my husband loved it. Totally adding this to our cycle of dinners.
We will definitely have this often! I followed the recipes except I used 1 tablespoon of chili powder vs. the 2 suggested based on another review I read. Recipe big hit at my house, super flavorful! Option: lettuce wraps!