Whisk/stir together the spices, sea salt if using, honey, and tomato paste in a slow cooker. Whisk in a small amount of chicken stock at a time until the mixture isn't quite as thick before adding the rest of the chicken stock. Whisk until completely combined.

Place the chicken breasts into the tomato/spice mixture and turn to coat both sides.

Top the slow cooker with the lid and set the program for 4 hours on high heat or 8 hours on low heat.

When the cooking time is done, use two forks to pull apart the meat into shreds.

Serve immediately with your choice of sides. Rice/cauliflower rice are great along with taco toppings, like tomatoes, shredded lettuce, sour cream, and grated cheese.

Otherwise if you’re not using some/all of the chipotle chicken right away, cool the meat completely in the refrigerator before packaging it into containers for the freezer.

Freeze and use within 3 months. To defrost the meat, get the container out of the freezer the night before and place it in the refrigerator to thaw over the next 24 hours.