Slow Cooker Chipotle Chicken

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Don’t worry about dinner tonight! This Slow Cooker Chipotle Chicken is so easy to make it pretty much takes care of itself. And can be frozen as part of meal prepping as well. We love making taco bowls with it along with quesadillas as well. It’s super versatile and only takes a few minutes of prep work and the slow cooker does the rest!

A white bowl filled with Slow Cooker Chipotle Chicken with toppings around it.

Mexican food always sounds good to me, and I particularly love the flavor of smoky chipotle added into as many dishes as possible. It’s one of those flavors that simply never gets old. And maybe that’s because it’s so multidimensional, being simultaneously smoky/spicy/earthy/with a hint of sweetness hanging out there in the background.

This recipes is another super easy recipe along the lines of my Salsa Chicken or Salsa Beef which are pretty much the easiest slow cooker recipes ever. You basically place the meat in the slow cooker, top with salsa, punch in the cooking time, and walk away.

And while I’m still rather fond of this method, I thought it might be time to shake things up a bit. So I still kept things simple with just a few ingredients in this recipe. And this means it’s so easy, I can have this in the slow cooker in just 10 minutes flat!

A white bowl filled with Slow Cooker Chipotle Chicken with cilantro sprigs around it.

I thought about going all out with fresh onions and garlic for a minute before realizing that no one including myself really wants to have to sauté onions before putting them into the slow cooker.

That’s my biggest pet peeve about slow cooker recipes is that you have to cook half the recipe before placing them into the slow cooker to cook them some more. This seems like too much work and too many dishes for an extra easy meal to me. And why get the stove top dirty if you don’t have to?!

Ok… now let’s jump in and talk about the ingredients for this Slow Cooker Chipotle Chicken!

  • Chicken – this recipe calls for chicken breasts, but you can also use boneless skinless chicken thighs. They don’t take quite as long to cook, so I would start checking the slow cooker after about 4-5 hours on low.
  • Tomato paste – makes up the base of the sauce for this recipe which is flavored with the spices below.
  • Chicken stock – is to go along with the tomato paste for the base of the sauce. It also provides the right amount of liquid for super juicy shredded chicken.
  • Spices – as mentioned above, to make this recipe extra easy there’s no fresh ingredients here, so the spices are key for flavor! I use a combination of onion & garlic granules along with cumin, chipotle powder and some sea salt. You can add some of the salt at the beginning of the cooking time, then season to taste at the end to makes sure it’s the perfect amount for you!
  • Honey – or maple syrup is just the right touch of sweetness that compliments the chipotle flavors so well. But if you can’t have any kind of sugar, it can be left out as well.

Now let’s make this Slow Cooker Chipotle Chicken step by step:

All the ingredients for the Slow Cooker Chipotle Chicken prepped and sitting on a wooden cutting board.

Step 1:

Measure out all of the ingredients listed in the recipe.

All the ingredients for the recipe except the chicken being added to the slow cooker bowl.

Step 2:

Add all of the ingredients to the slow cooker bowl. And as mentioned above you don’t have to add the salt at this time, you can season to taste at the end of the cooking time.

All the sauce ingredients for the recipe mixed together in a slow cooker bowl.

Step 3:

Mix together all of the ingredients you added to form a thick sauce. You might find a whisk helpful here, but a spatula will work as well.

Adding the chicken breasts to the sauce in the slow cooker.

Step 4:

Add the chicken breasts to the slow cooker bowl.

Coating the chicken in the sauce before setting the slow cooker timer.

Step 5:

Turn the chicken to evenly coat it in the sauce, and set the slow cooker to 8 hours on low or 4 hours on high.

Tip: You may find your chicken cooks faster than the listed time. This is because the size of chicken breasts varies a lot. I’ve found it’s best to start checking around the 6 hour mark when you’re cooking on low.

Shredding the finished Slow Cooker Chipotle Chicken with forks.

Step 6:

When the chicken is done, pull it apart into shreds with 2 forks and serve!

How do you know when the chicken is done?

It’s easy to tell if your chicken is done by trying to shred it. If it resists shredding it needs to cook some more. If it comes apart easily, you’re ready to go!

A white bowl filled with Slow Cooker Chipotle Chicken with cilantro and lime wedges around it.

More Slow Cooker Recipe Inspiration:

Up close shot of shredded chipotle chicken.

You can serve this chipotle chicken as part of anything Mexican you’d like. It’s great in Taco Bowls or as a filling in enchiladas or quesadillas. And weirdly enough it’s great over a bed of greens with a side of guacamole and salsa for a salad dressing.

You can also use these recipes below to serve this chipotle chicken:

  1. In place of the shrimp in these Chipotle Rubbed Shrimp Tacos.
  2. Subbed in for the Ancho Chicken in these Taco Bowls.
  3. Instead of the salmon in these Fish Taco Lettuce Wraps.

I hope you enjoy this chipotle chicken as much as we have! It’s been a long time favorite, and you’ll almost always find a package in my freezer for those ‘just in case I’m really frantic days!’.

And if you’re looking for some more easy slow cooker dinners, definitely let me know below what you’d like to see! And If you do make this, I hope you’ll leave me a comment/rating below, I always love hearing from you here.

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A white bowl filled with Slow Cooker Chipotle Chicken with cilantro and lime wedges around it.

Slow Cooker Chipotle Chicken

  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 mins
  • Yield: 8 servings 1x
  • Diet: Gluten Free


This chipotle chicken has been a long time favorite that I often meal prep just to have it handy in the freezer!



2 teaspoons ground chipotle chili powder

2 teaspoons onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

2 teaspoons sea salt, or to your taste at the end of the cooking time

2 tablespoons honey

16 ounce can tomato paste, 10 Tablespoons

1 cup chicken stock, or water

4 boneless skinless chicken breasts, 2 pounds

Optional: chopped fresh cilantro to sprinkle on top


Whisk together the spices, sea salt if using, honey, and tomato paste in a slow cooker. Whisk in a small amount of chicken stock at a time until the mixture isn’t quite as thick before adding the rest of the chicken stock. Whisk until completely combined.

Place the chicken breasts into the tomato/spice mixture and turn to coat both sides.

Top the slow cooker with the lid and set the program for 4 hours on high heat or 8 hours on low heat.

When the cooking time is done, use two forks to pull apart the meat into shreds.

Serve immediately with your choice of sides. Rice/cauliflower rice are great along with taco toppings, like tomatoes, shredded lettuce, sour cream, and grated cheese.

Otherwise if you’re not using some/all of the chipotle chicken right away, cool the meat completely in the refrigerator before packaging it into containers for the freezer.

Freeze and use within 3 months. To defrost the meat, get the container out of the freezer the night before and place it in the refrigerator to thaw over the next 24 hours.


If your chicken breasts are on the small side, (less than 8 ounces) start checking them for doneness at around the 6 hour mark if cooking on low heat.

  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican

Keywords: Chipotle Chicken, Chipotle Shredded Chicken, Slow Cooker Shredded Chicken, Crockpot Chipotle Chicken

This recipe was originally published in 2016, but has been updated with more information, tips, nutritional info and new photos.

54 thoughts on “Slow Cooker Chipotle Chicken”

  1. My son gave this chicken a 4.8* review. He likes to leave room for improvement. 😉 Seriously, it was easy, he likes it, it’s going to make excellent burrito bowls later. I added a jalapeno (bc we needed to use or lose), a can of rinsed black beans, and a little extra honey to offset the jalapeno. It was ready too early, but I would definitely make it again! Thanks!

    • I like his style, there’s always room for improvement but I also appreciate the star rating, they help so much! Also thanks so much for writing with your variations, it always helps others and gets me inspired to try something new with this recipe too!


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