Easy, easy, easy chipotle chicken. Just throw in the slow cooker and walk away. Excellent shredded in enchiladas, tacos, tostadas, or served over rice and black beans with cheese.

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Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Servings:
4
Yield:
4 chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Brush each chicken breast with adobo sauce. Season both sides with cumin, garlic powder, salt, and pepper. Cut chipotle peppers once, exposing seeds.

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  • Layer chicken breasts and peppers in a slow cooker. Cover and cook on High until chicken is very tender and no longer pink in the center, 4 to 5 hours.

Cook's Notes:

Leave chipotle peppers whole for less heat.

Freeze remaining chipotles in little containers for future use!

Nutrition Facts

131 calories; protein 23g; carbohydrates 1.6g; fat 2.8g; cholesterol 60.8mg; sodium 170.3mg. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/12/2019
This recipe is super simple but I think and ingredient may have been left out. I checked on it after 2 hours and the slow cooker was extremely dry and everything was sticking to the bottom. I think there needs to be some liquid. I had a can of crushed tomatoes and threw that in there which did the trick. Chicken broth would be another good option. This is super simple and made great tacos but I recommend adding some liquid. Read More
(3)
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