Crock Pot Chipotle Pulled Chicken makes the perfect base for quesadillas, burritos, nachos, salads, or it’s delicious served on a bun with coleslaw. Tender pieces of shredded chicken are swimming in a flavorful sauce that is smoky, sweet and spicy.
Dump and Go Slow Cooker Recipe
This crock pot recipe has a fairly long ingredient list but it is worth measuring them all out. They sure give this slow cooker chicken a ton of flavor. Plus, this is a dump and go crock pot recipe and it only takes about 10 minutes or less to prep.
Ketchup forms the base of this sauce and it, together with a little brown sugar and molasses gives the sauce a sweet taste which really complements the smokey heat of the chipotle peppers.
How Long To Cook
Crock Pot Chipotle Chicken only needs about about 4 hours on LOW in the crock pot, but crock pot cooking times vary a lot so go with what you know about your crock pot. Chicken is done when it reaches an internal temperature of 165 F. Note: I don’t recommend cooking boneless chicken breasts on HIGH in a slow cooker. They are too likely to get overcooked and dry and tough in texture.
How To Serve Crock Pot Chipotle Pulled Chicken
There’s tons of intensely flavored sauce to spoon over the chicken once you shred it. Crock Pot Chipotle Chicken makes a great sandwich or filling for quesadillas or tacos and you can turn leftovers into an easy lunch in no time at all. It can also be served over white rice.
Can I use Chicken Thighs?
Yes! You can use boneless, skinless chicken thighs. They will take slightly longer then breasts to cook.
How To Store
Leftovers will keep in an airtight container in the refrigerator for 4 days or they can be frozen for up to 3 months.
More Crock Pot Chicken Recipes
Crock Pot Creamy Lemon Chicken
Crock Pot Catalina Chicken
Crock Pot Creamed Chicken
Crock Pot Chicken Parmesan
Slow Cooker Chicken with Bacon Gravy
Slow Cooker Marry Me Chicken
Slow Cooker Lemonade Chicken
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Crock Pot Chipotle Pulled Chicken
Crock Pot Chipotle Chicken makes the perfect base for quesadillas, burritos, nachos, salads, or it’s delicious served on a bun with coleslaw. Tender pieces of shredded chicken are swimming in a flavorful sauce that is smoky, sweet and spicy.
Course Lunch, Main Dish
Cuisine Tex-Mex
Keyword chicken, slow cooker
Prep Time 15 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
Servings 6
Calories 221kcal
2 cups ketchup1 medium onion, finely chopped1/4 cup Worcestershire sauce3 tablespoons reduced-sodium soy sauce2 tablespoons brown sugar2 tablespoons cider vinegar1 tablespoon yellow or spicy mustard1 tablespoon molasses3 garlic cloves, minced2 teaspoons dried oregano1 teaspoon ground cumin1 teaspoon paprika1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes1-2 chipotle peppers, chopped plus 2 teaspoons adobo sauce4 boneless, skinless chicken breasts
Combine all ingredients except chicken in a 6-quart slow cooker. Stir.
Add chicken and turn to coat it in sauce. If chicken breasts are very large, cut them in half.
Cover slow cooker and cook on LOW for 4 hours.
Shred chicken with 2 forks.
To make spicier, serve with Cholulu Hot Sauce.
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.
Calories: 221kcal | Carbohydrates: 34g | Protein: 18g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1380mg | Potassium: 733mg | Fiber: 1g | Sugar: 26g | Vitamin A: 638IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg
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Adapted from Taste of Home
Originally posted April 23, 2018.
Disclosure: This post contains affiliate links.
The post Crock Pot Chipotle Pulled Chicken appeared first on Spicy Southern Kitchen.
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