Description
This Slow Cooker Chipotle Chicken recipe is sweet, spicy, and incredibly simple. A touch of honey balances smoky chipotle and creates a rich, flavorful sauce while the slow cooker does all the work. Perfect for tacos, burrito bowls, or salads, it’s a hands-off meal that’s great for weeknights, meal prep, or feeding a crowd.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (3-4 breasts; you can use thighs if you prefer)
- 3 tablespoons honey
- 1 teaspoon onion powder (or 1/2 small fresh onion, finely minced)
- 1 teaspoon garlic powder (or 2 fresh cloves garlic, minced)
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt
- 2-3 tablespoons adobo sauce from a can of chipotle peppers in adobo*
- optional, for extra heat: 1 to 2 whole chipotle peppers from the same can
- 1 (15-ounce) can black beans, rinsed and drained
- Juice of 1 lime (about 1 tablespoon), plus extra lime wedges for serving
- Tortillas, for serving
- Optional toppings: pickled red onions, avocado slices, cilantro, cotija cheese, or shredded cabbage
Note: I like to use mostly the adobo sauce (not the whole peppers) for flavor without too much heat. If you want more spice, add the peppers too—start with one and adjust to taste.
Instructions
- Combine and cook: Add the chicken, honey, onion and garlic powders (or fresh onion and garlic), cumin, salt, adobo sauce, and chipotle peppers (if using) to a 5–8 quart slow cooker. Stir well to coat the chicken.
- Cook on low for 4–5 hours or high for 2½–3 hours, until the chicken is tender and easy to shred. If you scale the recipe, it may take 30-60 minutes longer.
- Shred and finish: Using two forks, shred the chicken directly in the sauce. Add the black beans and lime juice, then stir to combine. Cover and let it warm for about 10 minutes. Taste and adjust salt as needed. Switch the slow cooker to warming function.
- Serve: Spoon the chipotle chicken into warm tortillas and top with your favorite toppings. They are great with pickled red onions, avocado, and a sprinkle of cilantro.
Store leftovers in an airtight container for up to 3 days.
Notes
Not overly sweet: The honey helps balance the smoky spice of the chipotle—it won’t taste sugary.
Use breasts or thighs: Chicken breasts stay tender in the slow cooker, but thighs work great too if you prefer dark meat.
Fresh or dried aromatics: Use fresh onion and garlic if you have them, or keep it simple with the dried versions.
Meal prep & crowd-friendly: This recipe doubles easily for a big batch and reheats beautifully.
Serving ideas: Try it in tacos, burrito bowls, salads, or lettuce wraps.