Slow Cooker Chipotle Chicken
This smoky and tangy slow cooker chipotle chicken makes a rich, shreddable filling perfect for tacos, bowls, or salads, and is almost entirely hands-off.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 can chipotle peppers in adobo sauce (use 1–2 peppers for milder heat)
- 1 cup chicken broth (or low-sodium stock)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Chopped cilantro, for garnish
Instructions
Preparation
- Place the chicken breasts in a single layer in the bottom of the slow cooker.
- Roughly chop 1–2 chipotle peppers (or mince them) and put them in a bowl with the adobo sauce.
- Add the chopped onion, minced garlic, cumin, smoked paprika, chicken broth, and a pinch of salt and pepper. Stir to combine.
- Pour the chipotle mixture over the chicken, ensuring each breast gets some sauce.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it reaches 165°F and shreds easily.
- Remove the chicken to a plate or shred it directly in the cooker with two forks. Stir the shredded meat back into the sauce so it absorbs the juices.
- Taste and adjust salt, then garnish with chopped cilantro and serve.
Notes
For a milder option, start with one chipotle pepper and adjust to taste. Store cooled chicken in an airtight container for up to 4 days or freeze in portions for up to 3 months.