Hey y'all! If you're craving a meal that's tender, smoky, and effortlessly satisfying, this Crockpot Chipotle Chicken is your answer. Bursting with bold chipotle flavor, melt-in-your-mouth texture, and a hint of zesty lime, it's the ideal recipe for family dinners, game nights, or easy meal prep. Ready to spice up your dinner routine? Let's get cooking!
Why You'll Love This Crockpot Chipotle Chicken
- Ridiculously easy: Just pop everything in the slow cooker and let it work its magic.
- Juicy and flavorful: The chipotle peppers infuse the chicken with a smoky, slightly spicy kick.
- Meal prep friendly: Leftovers taste even better and can be used in tacos, salads, or rice bowls.
- Perfect for feeding a crowd: Make a big batch and let everyone build their own plates.
- Healthy and customizable: Adjust the spice level or swap ingredients as you wish.
Ingredients for Crockpot Chipotle Chicken
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 2-3 chipotle peppers in adobo sauce (from a 7 oz can), chopped
- 2 tablespoon adobo sauce (from the same can)
- 1 (14.5 oz) can diced tomatoes (fire roasted, if possible)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Juice of 1 lime
- Fresh chopped cilantro, for garnish (optional)
How to Make Crockpot Chipotle Chicken
Step 1: Prep the Slow Cooker
Drizzle olive oil into the bottom of your Crockpot. Scatter the diced onions and minced garlic evenly on the bottom.
Step 2: Add Chicken and Flavor Base
Lay the chicken breasts (or thighs) on top of the onions. Evenly sprinkle cumin, smoked paprika, oregano, salt, and black pepper over the chicken.
Step 3: Layer on Chipotle and Tomatoes
Spoon the chopped chipotle peppers and adobo sauce over the chicken. Pour in the diced tomatoes (with their juices).
Step 4: Cook Low and Slow
Cover and cook on low for 5-6 hours, or on high for 2.5-3 hours, until the chicken is fork-tender and can be easily shredded.
Step 5: Finish and Serve
Remove the chicken, shred it with two forks, and return it to the sauce. Stir in the fresh lime juice. Taste and adjust seasoning as needed. Garnish with chopped cilantro and serve hot!
Notes & Helpful Tips
- For extra smoky flavor, use smoked paprika or add a dash of liquid smoke.
- Double the recipe for meal prep or freezing for later.
- Control the heat by adding more or fewer chipotle peppers, or swap with mild green chiles. For more information about chipotle peppers, check out Bon Appetit's guide.
Crockpot Chipotle Chicken Variations
- Creamy Chipotle Chicken: Stir in ½ cup sour cream or Greek yogurt at the end for a rich, creamy twist.
- Chipotle Chicken Tacos: Use the shredded chicken as a taco filling with your favorite toppings.
- Low-Carb Option: Serve over cauliflower rice or leafy greens for a lighter take.
Required Equipment for Crockpot Chipotle Chicken
- 6-quart Crockpot or slow cooker
- Cutting board and sharp knife
- Measuring spoons and cups
- Two forks (for shredding)
Storing & Reheating Crockpot Chipotle Chicken
Transfer leftovers to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in the microwave or on the stovetop until hot.
Serving Suggestions for Crockpot Chipotle Chicken
- Serve over warm rice, in taco shells, or wrapped in burritos.
- Pair with a side of black beans, grilled corn, or a fresh green salad.
- Try it on a baked sweet potato for a nutritious twist.
Pro Tips for Crockpot Chipotle Chicken
- For maximum juiciness, avoid overcooking the chicken—use a meat thermometer and stop at 165°F. Read more about food safety with USDA guidelines.
- If your sauce is too thin, remove the lid, and cook on high for 20-30 minutes after shredding to thicken.
- Let the chicken rest for a few minutes after shredding to absorb more flavor before serving.
Crockpot Chipotle Chicken FAQ
- Can I use frozen chicken?
- Yes, but be sure to cook on high and add 1 extra hour to the cook time; always check that the internal temperature reaches 165°F.
- What can I substitute for chipotle peppers?
- You can use smoked paprika and a pinch of cayenne for heat, or canned green chiles for a milder flavor.
- Can I make this dairy-free and gluten-free?
- Absolutely—this recipe is naturally dairy- and gluten-free as written (just double-check your chipotle brand).
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup chopped fresh cilantro (optional, for serving)
Instructions
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1Place the chicken breasts in the bottom of the crockpot.
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2Add diced tomatoes, chopped chipotle peppers, onion, and garlic over the chicken.
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3Sprinkle cumin, smoked paprika, salt, and black pepper evenly on top.
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4Drizzle with olive oil. Cover and cook on low for 5 hours or until the chicken is tender and easily shredded.
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5Remove the chicken and shred with two forks. Return to the crockpot and stir to combine with the sauce.
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6Serve hot, garnished with chopped fresh cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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