Crockpot Chipotle Chicken Tacos take the guesswork out of what’s for dinner. The spicy shredded chicken is tender and juicy and just waiting for a pile of toppings.C
This post has been upgraded from 4/25/16 to improve reader experience.
Crockpot Chipotle Chicken Tacos start with a simple paste that’s allowed to infuse into a delicious juicy shredded chicken for a delicious juicy shredded chicken taco with a kick!
I don’t use a crockpot nearly as much as I should. It’s a super easy way to plan dinner when you don’t have a lot of hands-on time. That isn’t the only reason, it’s a great way to infuse flavors.
Years ago the only tacos that I made were with ground beef seasoned with a spice packet called taco seasoning. It was a quick meal and we loved them until we had a taste of what a better taco tasted like.
We loved going out and trying other Mexican dishes that at the time I had no clue what was in them. So when I started making a lot of our own shredded chicken tacos at home, I wanted a flavorful spice combination that infused the meat and didn’t just get boiled into it. This chipotle recipe was the way to go!
I had a few questions regarding taco seasoning options:
|What is Chipotle? Chipotle is a jalapeno pepper that has been smoked. The Aztecs found that the jalapeno doesn’t dry as well as other peppers because of it’s thicker walls so they smoked them as a way to preserve them.|
|Is Chipotle spicier than a jalapeno? Generally yes because Chipotle is made using a red, fully ripened jalapeno.|
|What is adobo? Adobo can have separate meanings. We’re referring to the spicy sauce that’s intensely red due to paprika. This chipotle marinated in this sauce is called Chipotle in Adobe sauce and is what’s used here.|
This Chipotle Chicken recipe is spicy enough for my tastes. That isn’t the case with John. I swear he has a cast iron stomach. The heat in these tacos comes from Chipotle Chilies in Adobo. The heat (spice level) can be adjusted according to what you like.
How do you make the chipotle paste for this recipe?
Chipotle peppers are combined with additional spices, onion, and cilantro and then made into a paste using a blender or food processor.
The can of Chipotle in Adobe sauce has about a dozen chipotle peppers in it. This chipotle chicken recipe uses 3 chilis in the shredded chicken taco meat but I double the paste ingredients to use up the whole can of chipotle peppers. Then I’ll put some in the refrigerator so ole cast iron stomach can smear more on his taco and freeze the rest for the next time I want to make these tacos.
If you like using avocado in tacos or sandwiches, mash them into a spread. I find that it helps keep all of your goodies in the taco shell or sandwich. Sliced avocado tends to slide right out taking the remaining ingredients with it.
Garnishes for Chipotle Chicken Tacos:
- Diced Tomato
- Green onion (They’re mild compared to some other varieties)
- Chopped cilantro
- Shredded cheese
- Sour cream
- Shredded cabbage or lettuce
You may need:
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- Mini Food Processor – I use this little powerhouse for chopping and blending smaller quantities so I don’t have to use my much bigger and heavier food processor.
- Boxed Grater – I grate my own cabbage, lettuce, and cheese. The convenience packages of cheese have non-clumping ingredients and everything tastes so much fresher when you do it yourself. It doesn’t add that much time.
If you like this recipe leave me a comment below and 5-✭✭✭✭✭ rating.
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Crockpot Chipotle Chicken Tacos
- 2 lbs chicken breasts skinless and boneless
- 1 cup chicken broth or water
- 6 Taco shells
- 3 Chipotle Chilies in Adobo
- 3 tbsp olive oil vegetable or canola is fine too
- 1 tbsp honey
- 1 tbsp diced onion
- 1/4 cup Fresh cilantro I use the stems for the paste and the leaves for garnish
- 1 tbsp chile powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp Mexican oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- Zest of one lime optional
- Shredded cabbage or lettuce avocado, cheese, green onion, tomatoes, lime and cilantro
- Add chicken to the crockpot
- Combine paste ingredients and process in a blender or food processor until a thick paste form.
- Mix the paste with the chicken.
- Pour chicken broth (or water) over the chicken
- Cook on high for 4 hours or up to 8 hours on low. Shred chicken with two forks. Allow the shredded chicken to sit in the liquid until the liquid is absorbed.
- Serve with taco garnishes of your choice.
The only thing that these crockpot chicken tacos need is a great Margarita to go with them!
Thank you from the bottom of my heart for spending some time with me today!