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Slow Cooker Chipotle Chicken served in a bowl with fresh toppings

Slow Cooker Chipotle Chicken

A smoky and tender chicken dish that's perfect for tacos, grain bowls, or sandwiches, all made easily in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb) Can substitute with chicken thighs for richer flavor.
  • 1 can chipotle peppers in adobo sauce Use 1–2 peppers for milder heat.
  • 1 cup chicken broth Can use low-sodium stock or water + bouillon as a swap.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and freshly ground black pepper
  • Chopped cilantro, for garnish Optional for serving.

Method
 

Preparation
  1. Arrange the chicken breasts in a single layer across the bottom of the slow cooker.
  2. Roughly chop 1–2 chipotle peppers (or mince them) and mix them in a bowl with 1–2 tablespoons of the adobo sauce. Use more peppers for more heat.
  3. Add the chopped onion, minced garlic, cumin, smoked paprika, chicken broth, and a pinch of salt and pepper to the bowl. Stir to combine.
  4. Pour the chipotle-onion mixture over the chicken, making sure each breast gets some sauce.
Cooking
  1. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the internal temperature hits 165°F and the meat shreds easily with forks.
  2. Remove the chicken to a plate and shred with two forks, or shred it directly in the cooker. Stir the shredded meat back into the sauce so it soaks up the cooking juices.
  3. Taste and adjust salt and pepper. Garnish with chopped cilantro and serve.

Notes

Chicken can handle the low setting for up to 8 hours safely, but check texture—overcooking can make it stringy. This dish works great for meal prep or casual gatherings.