My slow cooker chipotle chicken is smoky, saucy and full of chile flavor, with enough spice to notice, but without overwhelming everything else. The chicken shreds easily after hours in the slow cooker and gets coated in the sauce before serving.
Shredded Chipotle Chicken for Tacos, Burritos and Bowls
This is the slow cooker chipotle chicken I make about once a month, sometimes for tacos or burrito bowls, but usually because I know I’ll be glad it’s in the refrigerator tomorrow.
It tastes smoky from the chipotle peppers and has some heat, but it’s not punishing. There’s enough sauce coating the shredded chicken that it tastes good on its own, which is important because I don’t bury every batch under cheese, avocado and everything else I can fit into a tortilla.
I’ve eaten it for dinner with rice and beans, put it over salads for lunch, rolled it into burritos and stood at the refrigerator eating a few pieces cold while deciding what I was supposedly there to get. At this point, I don’t make it because I have a specific plan for it. I make it because having it around usually turns out to be the plan. It’s lived in. It suits my life. It’s good.
The Decisions Behind This Recipe
- I use a whole can of tomato paste instead of diced tomatoes or salsa. That sounds like a lot until the chicken spends several hours releasing its own juices into the slow cooker. The paste makes a sauce that coats the shredded chicken instead of leaving it sitting in a pool of tomato liquid. This is important when the final destination is a tortilla.
- The chipotle peppers are a range because using two or four makes different dinners. Two are where I usually start. Four make their presence known. I chop up the peppers from the can instead of using only the adobo sauce because I want the chipotle flavor all through the chicken.
- The honey doesn’t turn this into a sweet chicken recipe. With a full can of tomato paste, chipotles and lime in the sauce, two tablespoons have a way of taking the edge off without making honey the thing I taste. The lime does cut through the concentrated tomato and honey, especially when I’m using the chicken for more than one meal.
- Yes, there’s fresh onion and garlic and onion powder and garlic powder. The powders season the sauce, while the diced onion and minced garlic cook down with the chicken. You can still see some of the diced onion once the meat is shredded, which I like. The powders aren’t a typo or an admission that I forgot I’d already added an onion.
- I usually make this with chicken breasts because I want shredded chicken I can use in tacos one night or over rice the next. Thighs are fine, but they leave more fat in the sauce. Chicken breasts have always been the better option for me.
- Once the chicken is shredded, I put it back in the slow cooker for ten minutes instead of calling it done. All the newly exposed pieces get coated in the sauce instead of only the outside of the chicken breasts. It’s a small step, but I notice when I skip it.
Ingredients
- Chicken broth – Use low-sodium broth since there’s already kosher salt going into the sauce. If you only have regular broth, hold back some of the kosher salt and taste the chicken once it’s finished.
- Tomato paste – One standard 6-ounce can. Make sure you’ve grabbed paste, not tomato sauce.
- Chipotle peppers in adobo sauce – Look for the small can in the Hispanic foods aisle and chop the peppers, adding some of the sauce from the can too. You’ll have peppers left over. Freeze the rest for your next batch.
- Honey – Whatever regular honey you keep in the kitchen is fine. You don’t need to bring out the expensive jar someone gave you as a gift.
- Fresh lime juice – You’ll need one lime for the slow cooker. I keep another around in case I want more juice after the chicken is done.
- Kosher salt – I use Diamond Crystal brand. A tablespoon of another salt, especially table salt, won’t give you the same result.
- Onion powder, garlic powder, ground cumin and dried oregano – Nothing exotic here. These four pantry spices go right into the sauce.
- Onion – One large onion, diced. It cooks with the chicken, so don’t worry about getting every piece the same size.
- Fresh garlic – Four cloves, minced. Yes, there’s garlic powder too. We covered that above.
- Boneless, skinless chicken breasts – About two pounds. Choose pieces that are close to the same size so they finish cooking around the same time.
- Fresh cilantro – Optional, for serving. Leave it off if cilantro is not your thing.
How to Make Slow Cooker Chipotle Chicken
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the chipotle sauce)
Whisk the broth, tomato paste, chopped chipotles, honey, lime juice, salt, onion powder, garlic powder, cumin and oregano together right in a 6-quart slow cooker. The tomato paste will be stubborn for a minute, so keep going until the large lumps are gone. Stir in the diced onion and fresh garlic. - Step Two (add the chicken)
Put the chicken breasts in the slow cooker and turn them over a couple of times to coat both sides. I spoon some of the onion and sauce over the top before the lid goes on. There’s lots down there, so it may as well start out on the chicken too. - Step Three (cook on low)
Cover and cook on LOW for 5–6 hours, until the chicken reaches 165°F (74°C) and pulls apart easily with a fork. I start checking at about five hours because chicken breasts aren’t all the same size. If the chicken isn’t easy to shred yet, give it more time. - Step Four (shred and return to the sauce)
Move the chicken to a cutting board or large bowl and shred it with two forks. Put all of it back into the slow cooker and stir until the chicken is coated in the sauce. Cover and cook on HIGH for 10 more minutes. I know it looks ready to eat as soon as it’s shredded, but give it those ten minutes. - Step Five (taste and serve)
Taste the chicken now, after it’s had its time back in the sauce, and add more salt or fresh lime juice if it needs either one. Sprinkle on cilantro if you want it. Then use it for tacos, burritos, bowls, or eat it from a fork while you decide which of those sounds best.
Recipe Tips
- If you’re not sure how much spice your household wants, start with two chipotle peppers. You can always use more the next time.
- Start checking the chicken around the five-hour mark. The time is a guide, but chicken breast size, slow cookers and the starting temperature of the chicken vary. You want the chicken to reach 165°F and pull apart easily. There’s no reason to keep cooking it because I’ve said it could take six hours.
- If you use boneless, skinless chicken thighs, start checking around four hours instead of assuming they need the same time as chicken breasts. Cook until they’re done and easy to shred.
- Please don’t replace the tablespoon of Diamond Crystal with a tablespoon of table salt. They don’t measure the same by volume. Taste the chicken after its final ten minutes in the sauce, then decide whether it needs more salt or a squeeze of fresh lime. Sometimes acidity can do the trick.
Storage and Reheating
- Let the chicken cool, then refrigerate it with its sauce in an airtight container for 3–4 days. Keep the sauce with the shredded meat so it’s there when you reheat it.
- Freeze it in airtight containers or freezer bags for up to 3–4 months. I like smaller portions because I can thaw enough for a couple of tacos without committing to another entire week of chipotle chicken. Thaw it overnight in the refrigerator.
- Reheat it with some of its sauce in the microwave or in a covered skillet over low heat. If the sauce has gotten too thick, add a small splash of broth. Shredded chicken breasts dry out pretty quickly when you heat them by themselves.
FAQs
- How spicy is slow cooker chipotle chicken?
With two chipotle peppers, you’ll know they’re there without having chipotle take over dinner. Four makes a spicier batch. I use the range because people’s idea of “a little spicy” varies wildly, including among people who live in the same house. - What are chipotle peppers in adobo sauce?
They’re smoked, dried jalapeños packed in a seasoned sauce. You’ll find the small cans near the Hispanic ingredients at the grocery store. For this recipe, chop up the peppers instead of using only a spoonful of the sauce. - Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs make a richer batch and shred well. I use chicken breasts because I prefer them for all the different meals I make from one batch. - Can I put frozen chicken breasts in the slow cooker?
Thaw them first. Frozen chicken can spend too much time warming through in a slow cooker before it reaches a safe temperature. If I forgot to thaw the chicken, this becomes tomorrow’s dinner. - What can I make with leftover chipotle chicken?
Tacos, burritos and rice bowls are the obvious ones, but I’ve also put it over salads for lunch. Between this and my slow cooker shredded taco chicken, there’s a decent amount of shredded chicken in my refrigerator at any given time. For tacos, I use my homemade corn tortillas and add pickled red onions, pico de gallo or creamy Mexican avocado dressing. It’s also good in quesadillas, on nachos or over a baked potato.
From My Kitchen Notes
Small observations from the margins.
- I don’t always know what I’m going to do with something when I start. I do know it needs to be good on its own.
- Being surrounded by something and having it worked all the way through are different experiences.
- Coming apart isn’t always the same thing as being finished.
- Sometimes I have to put all the pieces back before I can tell what’s missing.
- I’ve learned to start with an amount I can live with. Adding more is easier than wishing I hadn’t.
- Some things come back in parts and finally get what they needed all along.
- A lot of things stay in my life without ever being the ones I had a plan for.
Chicken Worth Making Extra Of
- Slow Cooker Chicken Burrito Bowls – Chicken, black beans, tomatoes, green chiles.
- Crispy Hawaiian Mochiko Chicken with Mango Aioli – Sweet rice flour, soy, ginger, mango aioli.
- Tuscan Chicken Zucchini Casserole – Chicken, zucchini, cheese, baked casserole.
- Slow Cooker Hawaiian Chicken – Pineapple, hoisin, garlic, sweet chile sauce.
- Slow Cooker Korean BBQ Chicken – Korean barbecue sauce, shredded chicken, sweet chile.
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Slow Cooker Chipotle Chicken
Slow Cooker Chipotle Chicken cooks chicken breasts in a smoky chipotle sauce until tender, then the chicken is shredded and returned to the slow cooker to absorb more of the sauce.
Servings: 8
Calories: 190kcal
Equipment
- slow cooker (6 quart) Has enough room for the chicken breasts to cook in an even layer with the sauce surrounding them.
- whisk Helps incorporate the tomato paste into the chicken broth and seasonings.
- Cutting board or large bowl. Gives you room to shred the cooked chicken.
- meat shredders or two forks. For shredding the chicken before returning it to the sauce.
Ingredients
- 1 cup (240 ml) low-sodium chicken broth
- 1 (6 oz /170 g) can tomato paste
- 2-4 chipotle peppers in adobo sauce chopped
- 2 tbsps (42 g) honey
- juice of one lime
- 1 tbsp (9 g) kosher salt (I use Diamond Crystal)
- 1 tsp (2 g) onion powder
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) ground cumin
- ½ tsp (0.5 g) dried oregano leaves
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 lbs (907 g) boneless, skinless chicken breasts
- chopped fresh cilantro (optional) for garnish
Instructions
- Whisk together the chicken broth, tomato paste, chopped chipotle peppers, honey, lime juice, kosher salt, onion powder, garlic powder, cumin and oregano in a 6-quart slow cooker. Stir in the diced onion and minced garlic.1 cup (240 ml) low-sodium chicken broth, 1 (6 oz /170 g) can tomato paste, 2-4 chipotle peppers in adobo sauce, 2 tbsps (42 g) honey, juice of one lime, 1 tbsp (9 g) kosher salt, 1 tsp (2 g) onion powder, 1 tsp (3 g) garlic powder, 1 tsp (2 g) ground cumin, ½ tsp (0.5 g) dried oregano leaves, 1 large yellow onion, 4 cloves garlic
- Add the chicken breasts, turning to coat both sides in the chipotle sauce. Cover and cook on LOW for 5–6 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.2 lbs (907 g) boneless, skinless chicken breasts
- Transfer the chicken to a cutting board or large bowl and shred with two forks. Return the shredded chicken to the slow cooker and stir well to coat with the sauce.
- Cover and cook on HIGH for 10 minutes, allowing the shredded chicken to absorb some of the sauce. Taste and add additional kosher salt or fresh lime juice, if needed. Garnish with chopped cilantro before serving, if desired.chopped fresh cilantro
Notes
- The amount of chipotle peppers controls much of the heat. Use 2 peppers for a milder result or increase to 4 for more heat and chipotle flavor.
- Chicken thighs can be substituted for chicken breasts. Begin checking them at about 4 hours since they may cook sooner.
- Thaw frozen chicken completely before adding it to the slow cooker.
- This recipe was tested with low-sodium chicken broth and Diamond Crystal kosher salt. If using regular chicken broth, reduce the added salt and season to taste. Other brands of kosher salt, table salt and fine sea salt can be saltier by volume, so don't substitute them tablespoon for tablespoon.
- Store cooled leftover chicken with its sauce in an airtight container in the refrigerator for 3–4 days. Freeze in an airtight freezer container or freezer bag for up to 3–4 months.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
Nutrition
Nutrition Facts
Slow Cooker Chipotle Chicken
Amount Per Serving (175 g)
Calories 190
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 74mg25%
Sodium 180mg8%
Potassium 590mg17%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 8g9%
Protein 27g54%
Vitamin A 425IU9%
Vitamin C 10mg12%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Slow Cooker Chipotle Chicken? I’d love to hear how it turned out — leave a comment below and let me know.
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