Description
A smoky and spicy shredded chicken made in the slow cooker. This versatile protein is perfect for tacos, burrito bowls, and meal prep.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 3 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce from the can
- 2 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, whisk together minced chipotle peppers, adobo sauce, lime juice, garlic, cumin, paprika, and onion powder.
- Place chicken breasts or thighs in the slow cooker pot.
- Pour the chipotle marinade over the chicken, tossing to ensure every piece is evenly coated.
- Cover with the lid and cook on Low for 6-8 hours or on High for 3-4 hours.
- Remove the chicken to a plate once it reaches an internal temperature of 165°F.
- Using two forks, shred the chicken along the grain into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir in the remaining juices for 10 minutes on the warm setting before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-inspired