Only five ingredients are required for this flavorful (and versatile!) slow cooker chipotle chicken! Use it as a filling for enchiladas, quesadillas, or tacos. It's simple, tasty, and full of flavor!
- 3 Cloves Garlic, peeled
- 1 Lime, juiced
- 1 Cup Chicken Broth
- 6 Chipotle Peppers in Adobo
- Salt & Pepper
- 2 ½ - 3 lbs. Boneless Skinless Chicken Breasts*
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Combine the garlic, lime juice, chicken broth, chipotle peppers, and a hearty pinch of salt and pepper into a blender and blend until smooth.
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Add the chicken and sauce to slow cooker and set to low for 4 hours.
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Once the chicken is cooked and tender, shred with 2 forks or use a stand mixer fitted with the paddle attachment.
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Enjoy your chicken in tacos, burrito bowls, enchiladas, etc. See the post for ideas!
Chicken Thighs
Boneless skinless thighs may also be used. Cook for 5-6 hours on low.
Rotisserie Chicken
If you’re really short on time, you can grab 2 rotisserie chickens, shred them, and toss them in pot with the blended sauce until everything is warmed through.
InstantPot
I tested this recipe in the InstantPot and I wasn’t thrilled with the texture and flavor of the chicken. I personally don’t enjoy chicken breasts cooked in the InstantPot so I highly recommend using thighs if you want to use this method. Combine the sauce and boneless skinless thighs in the InstantPot, cook on high pressure for 10 minutes and do a 5 minute natural release. The InstantPot will take around 20 minutes to come to pressure, so plan for about 35 minutes using this method.