Crock pot Chipotle Chicken Recipe
Fresh lime, adobe sauce and chipotle peppers combine for a flavor packed Crock Pot Chipotle Chicken Recipe. This recipe is simple yet delicious!
- 4 boneless skinless chicken breasts (approximately 2 pounds)
- 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 minced garlic
- 1 teaspoon dried oregoano
- 2 teaspoon onion powder
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 1 teaspoon Salt
- 1 bunch cilantro (chopped)
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!
The chipotles add a smoky flavor to the meal but they do add heat as well. If you are sensitive to spice, then only use 1 chipotle pepper. I freeze the remaining peppers and sauce so that I’m able to use them in a future meal or recipe.
Refrigerate the leftovers in an airtight container for up to 5 days.
Calories: 141kcal | Carbohydrates: 11g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1542mg | Potassium: 677mg | Fiber: 3g | Sugar: 6g | Vitamin A: 818IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 2mg