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
1 – 6 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