Easy Slow Cooker Shredded Chipotle Chicken Recipe
This slow cooker shredded chipotle chicken recipe takes less than 10 minutes to prep and yields a tender, juicy chicken with an irresistible smoky flavor. Use it to fill tacos, enhance rice or polenta bowls, add to salads, top nachos, and so much more!
Table of Contents
Why You’ll Love This Recipe
I love how recipes come about, and this one was inspired by two people. The first was my friend Tanya, who recently told me she likes to cook up a bunch of shredded slow cooker chicken to have for easy meals throughout the week. Brilliant. The second was a reader question inquiring if this Grilled Chipotle Chicken could be cooked in the slow cooker (I replied that the marinade was a bit too strong). Light bulb moment. What about a Slow Cooker Chipotle Chicken Recipe using the chipotle marinade in Build-a-Bowl, which incorporates a bit of orange juice and brown sugar to ease the spice? Simple.
The recipe practically wrote itself, although it did take a bit of tweaking during the testing process—You can watch how the recipe comes together in this video. This juicy chipotle chicken takes only minutes to prep yet is packed with so much flavor. I amped it up with chipotle chiles (don’t worry, it’s not too spicy) as well as a little bit of cacao powder, which lends a subtle sweet warmth.
You can either prep the sauce and chicken the day before, or you can assemble and cook everything the day of. The recipe purposefully makes a big batch, as you can use the chicken in several different meals, or freeze it for meal prep down the line (or use it to serve a crowd!). It’s even better the next day, once the flavors have had a chance to meld.
While we love the smoky chipotle chicken in tacos with this Red Cabbage Slaw (as noted below), it’s also fantastic in rice bowls, salads, sandwiches, enchiladas, and more—be sure to check out the Tips below!
Ingredient Notes
All you need are a few simple ingredients to make a smoky, flavorful marinade that yields tender, juicy shredded chicken. It’s a versatile, set-it-and-forget-it recipe that makes for an easy weeknight dinner. See the recipe card below for detailed ingredient amounts and instructions.
- Garlic cloves
- Chipotle chiles (from a can)
- Fresh orange juice
- Packed brown sugar
- Cacao powder or good-quality cocoa powder
- Boneless skinless chicken thighs: I like dark meat for this recipe because it makes the most juicy chicken. However, if you prefer white meat you can substitute boneless, skinless chicken breasts.
- Salt and freshly ground black pepper
- Fresh lime juice
For Tacos (optional)
- Warm tortillas
- Red Cabbage and Sweet Corn Slaw (click for the recipe)
- Sliced avocado
- Sour cream
- Crumbled cotija cheese or shredded cheddar cheese
Step-by-Step Instructions
- In a mini food processor, combine the garlic cloves, chipotle chiles, orange juice, brown sugar, and cacao powder. Process until smooth.
- Place chicken thighs in a large bowl and season with salt and pepper. Pour the sauce over, and toss to coat. You can either cook the chicken now, or you can cover and refrigerate it overnight.
- Scrape the chicken into a slow cooker and spread it in an even layer. Cover the slow cooker and cook until the chicken is tender and shreds easily, 4 to 5 hours on low or 2 to 3 hours on high (*I prefer to cook the chicken on low, as the meat stays a bit juicier).
- Transfer the chicken to a cutting board and coarsely shred it using two forks. Drizzle it with the lime juice, and season with salt and pepper.
If Making Tacos
- Pile the shredded chicken into warm tortillas and top with red cabbage and sweet corn slaw, avocado slices, sour cream, and cheese.
Recipe Tips
- I love cooking with raw cacao powder, which is richer in flavor (and antioxidants!) than regular cocoa powder. Try it in this homemade hot cocoa and this chocolate pudding.
- All slow cookers are slightly different, so trust your instincts (if your model runs hot, check the chicken early). If in doubt, check the chicken with a meat thermometer. The internal temperature will read 165 degrees F when cooked.
Serving Tips
This chipotle chicken recipe has quickly become a favorite for my whole family and is perfect for entertaining. You can pile the shredded marinated chicken into tacos with this Red Cabbage and Sweet Corn Slaw (as pictured here), or you can use it in bowls, sandwiches, salads, and more. In addition to the tacos, here are some of my other favorite ways to serve it:
- In rice/grain bowls and over homemade grits (also great with the slaw!)
- In these easy enchiladas
- In quesadillas
- Over nachos
- In a lightened-up taco salad with romaine, crushed tortilla chips, corn, black beans, cheese, and this creamy cilantro lime dressing
- In wraps and sandwiches
- In burrito bowls with favorite toppings like pico de gallo, bell peppers, red onion, black or pinto beans, corn salsa, cheese, sour cream, and guacamole
Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to 1 week, or freeze it for up to 2 months in a freezer-safe, resealable plastic bag or container. Because the chicken is so versatile, it can be used in any of the serving methods mentioned above.
Freeze the leftover chipotle peppers (transfer them from the can to an airtight container) for another recipe (or another batch of this shredded chicken).
More Slow Cooker Recipes
- Slow Cooker Turkey Meatballs with Homemade Tomato Sauce
- How to Perfectly Cook Salmon in the Slow Cooker
- The BEST Slow Cooker BBQ Pulled Pork
- Ultimate Slow Cooker Carnitas Recipe
- Slow Cooker Vegetable Massaman Curry
Stay Connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe
Easy Slow Cooker Shredded Chipotle Chicken Recipe
Ingredients
- 2 garlic cloves (peeled)
- 3 chipotle chiles (from a can)
- 2 tablespoons fresh orange juice
- 1 tablespoon packed brown sugar
- 2 teaspoons cacao powder or good quality cocoa powder
- 2-2 ½ pounds boneless skinless chicken thighs
- Salt and freshly ground black pepper
- Juice from ½ lime
For Tacos (optional)
- Warm tortillas
- Red Cabbage and Sweet Corn Slaw (click for the recipe)
- Sliced avocado
- Sour cream
- Crumbled cotija cheese or shredded cheddar cheese
Instructions
- In a mini food processor, combine the garlic cloves, chipotle chiles, orange juice, brown sugar, and cacao powder. Process until smooth.
- Place the chicken thighs in a large bowl and season with salt and pepper. Pour the sauce over, and toss to coat. You can either cook the chicken now, or you can cover and refrigerate it overnight.
- Scrape the chicken into a slow cooker and spread it in an even layer. Cover the slow cooker and cook until the chicken is tender and shreds easily, 4 to 5 hours on low or 2 to 3 hours on high (*I prefer to cook the chicken on low, as the meat stays a bit juicier).
- Transfer the chicken to a cutting board and coarsely shred it using two forks. Drizzle it with the lime juice, and season with salt and pepper.
If Making Tacos
- Pile the shredded chicken into warm tortillas and top with red cabbage and sweet corn slaw, avocado slices, sour cream, and cheese.
Notes
Recipe Tips
- I love cooking with raw cacao powder, which is richer in flavor (and antioxidants) than regular cocoa powder. Try it in this homemade hot cocoa and this chocolate pudding!
- All slow cookers are slightly different, so trust your instincts (if your model runs hot, check the chicken early). If in doubt, check the chicken with a meat thermometer. The internal temperature will read 165 degrees F when cooked.
Serving Tips
This chipotle chicken recipe has quickly become a favorite for my whole family and is perfect for entertaining. You can pile the shredded marinated chicken into tacos with this Red Cabbage and Sweet Corn Slaw (as pictured here), or you can use it in bowls, sandwiches, salads, and more. In addition to the tacos, here are some of my other favorite ways to serve it:- In rice/grain bowls and over homemade grits (also great with the slaw!)
- In these easy enchiladas
- In quesadillas
- Over nachos (this is definitely happening for the Super Bowl!)
- In a lightened-up taco salad with romaine, crushed tortilla chips, corn, black beans, cheese, and this creamy cilantro lime dressing
- In wraps and sandwiches
- In burrito bowls with favorite toppings like pico de gallo, sauteed bell peppers and red onion, black or pinto beans, corn salsa, cheese, sour cream, guacamole, and more!
Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to 1 week, or freeze it for up to 2 months in a freezer-safe, resealable plastic bag or container. Because the chicken is so versatile, it can be used in any of the serving methods mentioned above. Freeze the leftover chipotle peppers (transfer them from the can to an airtight container) for another recipe (or another batch of this shredded chicken).*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
