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.

Course Dinner, Lunch, Main Course

Cuisine Mexican-Inspired

Keyword chicken for burrito bowls, chicken for tacos, chipotle chicken, Crock Pot chipotle chicken, shredded chicken for tacos, shredded chipotle chicken, slow cooker chipotle chicken

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 190kcal

Author Cathy Pollak

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