Crock pot Chicken Chipotle Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6
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Calories
141 kcal
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Course
Main Course
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Cuisine
Mexican
Crock pot Chicken Chipotle Recipe
Description
The Crock Pot Chicken Chipotle recipe applies a blend of chipotle peppers, adobo sauce, tomato sauce, garlic, and spices to flavor boneless skinless chicken breasts during slow cooking. The chipotle peppers and adobo sauce provide a smoky and slightly spicy character, balanced by cumin, chili powder, oregano, onion powder, and salt.
Slow cooking the chicken on low for 6 to 8 hours or high for 3 to 4 hours results in tender meat that shreds easily and becomes infused with the sauce. The final step stirs the shredded chicken back into the sauce to integrate flavors.
Fresh cilantro is added just before serving to lend a fresh herbal note. This dish can be enjoyed on its own, as a filling for tortillas, or served over rice for a full meal.
The recipe notes recommend adjusting the amount of chipotle peppers for heat preference and suggest freezing leftover peppers and sauce for future use. Leftovers store well refrigerated up to five days.
Ingredients
- 4 chicken breast approximately 2 pounds, boneless skinless
- 2 chipotle peppers (from a can of chipotle peppers in adobo sauce)
- 1 tablespoon adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 can tomato sauce (8 oz can)
- 1/2 white onion
- 3 teaspoon garlic minced
- 1 teaspoon oregano dried
- 2 teaspoon onion powder
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 1 teaspoon salt
- 1 bunch cilantro (chopped)
Instructions
- Cut the chipotle peppers in half and remove the seeds from the peppers. Then add the Chipotle peppers with the adobo sauce from the can to a food processor. Then add in the tomato sauce and minced garlic. Blend under the mixture is smooth.
- Place the chicken on the bottom of a crock pot. Then pour the chipotle mixture on top and add in the seasonings (onion powder, dried oregano, cumin, chili powder and salt).
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is shreddable.
- Once the chicken is done, shred the chicken and stir it back into the sauce in the crockpot.
- Top with the chopped cilantro. Serve as is or in tortillas or over rice. Enjoy!
Notes
- Adjust the number of chipotle peppers to control the heat level; one pepper is enough for mild spice.
- Leftover chipotle peppers and adobo sauce can be frozen in portions for future recipes.
- Refrigerate leftovers in an airtight container for up to 5 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 18g | 36% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 1542mg | 64% |
| Potassium | 677mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 818IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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