This is ideal for a Sunday supper: low effort, maximum flavor. Bonus points for feeding a crowd and being economical too!
Serves 6-8 easily…
In a cast iron pan over high heat, season the chicken with salt and pepper and sear off in 2-3 batches with your favorite cooking oil. Once seared, place into slow cooker.
Slice bell pepper, onion, and garlic and sauté in same pan for 3-4 minutes. Deglaze pan with bottle of lager and add all contents to slow cooker.
Add in chipotles, honey, juice of the limes, chili powder, bay leaf, and a heavy pinch of salt and pepper. Cook on high for 4 hours or pressure cook for 30 minutes. Shred and serve as tacos or in your favorite Mexican application.