Place the chicken in the bottom of a 6-quart or larger slow cooker. Sprinkle with onion powder, garlic, cumin, paprika, and salt. Then add the chipotles in adobo plus additional adobo sauce. Drizzle with honey. Cover and cook on low for 4 - 5 hours (or on high for 3 -4 hours), or until the internal temperature of the chicken has reached 165F.
Once cooked, uncover and allow the chicken to sit for 5 minutes. Then either shred with two forks or transfer to stand mixer and shred with the paddle attachment (directions for the mixer are in the body of the blog post).
Stir the chicken in the remaining sauce left in the crockpot and serve immediately.