Chipotle Chicken Crockpot Recipe

This tender, smoky Chipotle Chicken Crockpot Recipe is made with boneless chicken thighs, spicy chipotle peppers, and aromatic spices, ready in about 4 hours. The meat falls apart effortlessly before getting a quick broil for that signature restaurant-style char. I make this whenever I want burrito bowls without leaving the house.

Better Than Takeaway

I used to think the only way to get that authentic flavor was standing over a hot grill, but this slow cooker version changed my mind. The long cooking time allows the smoky adobo sauce to penetrate deep into the meat, making it far juicier than the dry breast meat you sometimes get at the counter.

One mistake I made early on was skipping the final broil step, which resulted in delicious but soft shredded meat that lacked texture. Now, I always spread the shredded chicken on a sheet pan for a few minutes to get those crispy, caramelized edges that define the dish.

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Chipotle Chicken Crockpot Recipe Ingredients

• 2 lbs Boneless skinless chicken thighs
• 1/2 cup Red onion, roughly chopped
• 3 cloves Garlic, peeled
• 3 Chipotle peppers in adobo sauce
• 2 tbsp Adobo sauce (from the can)
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tsp Ground cumin
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Chicken broth or water

How To Make Chipotle Chicken Crockpot Recipe

1. Prepare Marinade: Combine red onion, garlic, chipotle peppers, adobo sauce, olive oil, oregano, cumin, salt, pepper, and broth in a blender or food processor until smooth.
2. Combine Ingredients: Place the chicken thighs at the bottom of your slow cooker and pour the blended marinade over the top, turning the meat to coat it evenly.
3. Slow Cook: Cover the pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender enough to shred with a fork.
4. Shred Chicken: Remove the chicken from the pot to a cutting board, shred it with two forks, and return it to the slow cooker to toss with the juices.
5. Crisp Edges: Spread the shredded chicken onto a baking sheet and broil for 3 to 5 minutes until the edges are slightly charred and crispy.

Recipe Tips

• Thighs vs Breasts: Stick to chicken thighs for this recipe because they handle long cooking times better and stay moist, whereas breasts often dry out.
• Control the Heat: If you prefer mild heat, remove the seeds from the chipotle peppers before blending or reduce the number of peppers used.
• Don’t Skip Broiling: The crockpot makes the meat tender, but the broiler replicates the grill’s texture, giving you the best of both worlds.

What To Serve With Chipotle Chicken

Serve this chicken over cilantro-lime rice with a scoop of black beans for a classic burrito bowl experience. It also pairs perfectly with warm flour tortillas, fresh pico de gallo, and a generous dollop of guacamole.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooked meat with some of its sauce for up to 3 months.

FAQs

Can I use frozen chicken? No, it is unsafe to put frozen chicken directly into a slow cooker as it spends too much time in the “danger zone” where bacteria multiply.

Is this recipe very spicy? It has a moderate kick due to the chipotle peppers, but you can adjust the heat level by using fewer peppers or adding more sour cream when serving.

Do I need to marinate beforehand? No, the slow cooking process acts as a long marinade, infusing flavor as it cooks, so you can skip the pre-marinating step.

Nutrition

• Calories: 280
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 110mg
• Sodium: 450mg
• Total Carbohydrate: 4g
• Protein: 32g