Easy Slow Cooker Shredded Chipotle Chicken Recipe
This slow cooker shredded chipotle chicken recipe takes less than 10 minutes to prep and results in 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!
Servings: 6
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). Loved this recipe? Check out @nickisizemore for more!