Crockpot Chipotle Chicken Tacos take the guesswork out of what’s for dinner. Everyone will love this simple yet delicious recipe.
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. These Crockpot Chipotle Chicken Tacos start with a simple paste that is allowed to marry into the chicken for a delicious taco with a kick!
This super easy Chipotle Chicken Taco 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. I buy the little can and there are about a dozen of them in there. I use about 3 chilis in the taco meat. Then I make more paste with the remaining chilis. I just double the paste ingredients and put some of it in the refrigerator so ole cast iron stomach can smear more on his taco. I freeze the rest for the next time I want to make these tacos.
For garnishes, you can add your favorites. I routinely mash up an avocado and add diced tomato, onion, cilantro and a sprinkling of salt to it. I find that it helps keep all of your goodies in the taco shell. Sliced avocado tends to slide right out.
- 2 lbs chicken breasts skinless and boneless
- 1 cup chicken broth or water
- 6 Taco shells
- 2 Chipotle Chilies in Adobo
- 3 tablespoons olive oil vegetable or canola is fine too
- 1 tablespoon honey
- 1 tablespoon diced onion
- 1/4 cup Fresh cilantro I use the stems for the paste and the leaves for garnish
- 1 tablespoon chile powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Mexican oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon 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.
I actually mash the avocado and add diced tomatoes, green onion, cilantro and a bit of salt. It helps keep all of the goodies in the taco.
The only thing that these tacos are missing is a great Margarita to go with them!
Here are a few other Mexican inspired dishes that I think you will love!