Slow Cooker Chipotle Chicken
An easy recipe for flavorful shredded chipotle chicken made in the slow cooker. Use it in burritos, tacos, quesadillas, nachos, and more!
- 5 boneless skinless chicken thighs (about 1 ¾ pounds )
- 1 medium carrot finely chopped
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 teaspoons paprika
- 1 tablespoon fresh thyme chopped
- 1 chipotle pepper in adobo seeded and minced plus 1 scant tablespoon adobo sauce
- One 15 oz can fire roasted crushed tomatoes plain crushed tomatoes can be substituted
- ¼ cup water
- salt and pepper
Place the carrot, onion, and garlic in the bottom of a slow cooker. Place the chicken on top of the vegetables. Sprinkle the chicken with paprika, salt, pepper, thyme, chipotle, and adobo sauce. Pour in the crushed tomatoes and water.
Cook on high for 3 hours, until the chicken is tender and falling apart. Using two forks, shred the chicken. Stir it around to coat it in the sauce. At this point, I like to cook the shredded chicken for another hour, just to allow it soak up extra juice and flavor. If you don't want to wait another hour, you can serve it now.
Before serving, drain off any excess liquid that has accumulated (this just depends on personal preference and how saucy you want your chicken). Serve with any of the suggested items below.
For serving: You can use this chicken in burritos, tacos, quesadillas, as nacho topping, or even in a chicken taco salad.
Garnishes: shredded cheese, avocado, guacamole, diced tomato, shredded cabbage, sour cream, tortilla chips.
Recipe adapted from Rachael Ray
Calories: 190kcal | Carbohydrates: 3g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 80mg | Potassium: 576mg | Sugar: 1g | Vitamin A: 2080IU | Vitamin C: 4.1mg | Calcium: 21mg | Iron: 1.1mg