2tspsea saltor to your taste at the end of the cooking time
2tbsphoney
6ouncecan tomato paste10 Tablespoons
1cuplow sodium chicken stockor water
2poundsboneless skinless chicken breasts4
Optional: chopped fresh cilantro to sprinkle on top and lime wedges/ lime juice
Instructions
Whisk/stir 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.
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Notes
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.If you like more heat try adding a touch more ground chipotle chili powder. If you're looking for more smoky flavor without added heat, try adding 2 tsp smoked paprika chili powder.