Spicy Chipotle Crockpot Chicken
Spicy Chipotle Crockpot Chicken is slow-cooked until the chicken is super tender and absorbs all of the flavors of the sauce. Made with spicy chipotle adobo peppers, fire-roasted tomatoes, and green salsa verde, it's satisfying and delicious
Ingredients
- 1 lb skinless chicken breasts
- 1 cup chicken stock
- 1 - 14 oz fire-roasted tomatoes with green chiles - I like Muir Glenn
- 2 cloves crushed cloves garlic
- ¼ cup finely diced yellow onion
- 2 tbsp apple cider
- 2 tbsp tomato paste
- 1 can of chipotles- Use 2-4 Chipotle peppers in adobo sauce depending on the spice level you want I use La Cotena - remove seeds and dice into small pieces
- 1 tbsp brown sugar
- ½ cup roasted salsa verde - you can find this in the grocery store with the salsas. I like the milder version from Herdez
- ½ tsp dry mustard
- 1 tsp cinnamon
- ¼ tsp paprika
- Salt to taste
- ¼ tsp cumin
- Fresh cilantro
- 1 tbsp cornstarch
Instructions
- Add all ingredients to a crockpot except peppers and chicken. Mix well so it forms a sauce. Add the chicken and then place the peppers on top.
- Cook on low for 6 hours. The longer you cook it, the more tender the chicken will be.You want to be able to easily pull the chicken apart into thin shreds. About 30 minutes to one hour before it's done cooking, mix 1 tbsp water with 1 tbsp cornstarch and stir together to create a slurry, then mix it into the sauce. This will thicken up the sauce.
- Optional: Turn off the crockpot and allow it to sit for another 30 minutes to an hour so that it soaks up all of the flavors.
Tried this recipe?Let us know how it was!