Slow Cooker Spicy Chipotle Chicken Recipes

CHIPOTLE CHICKEN

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

SLOW COOKED CHIPOTLE CHICKEN

Steps:

• Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
• Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
• Reduce heat and add garlic; cook for 1 minute.
• Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
• Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
• Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
• Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.

SLOW COOKER CHIPOTLE CHICKEN

Steps:

• Brush each chicken breast with adobo sauce. Season both sides with cumin, garlic powder, salt, and pepper. Cut chipotle peppers once, exposing seeds.
• Layer chicken breasts and peppers in a slow cooker. Cover and cook on High until chicken is very tender and no longer pink in the center, 4 to 5 hours.

SPICY WHITE CHIPOTLE SLOW COOKER CHILI

Steps:

• Cut the chicken into bite-sized pieces if necessary. Add the chicken and beans to the crock pot. Sprinkle the onion powder, cumin, oregano, and chipotle chili powder over the chicken. Pour the broth over all and drizzle with the lime juice. Cover, cook on low for 4-6 hours. To serve, top individual portions with chopped cilantro.

CROCK POT CHIPOTLE PULLED CHICKEN

Steps:

• Combine all ingredients except chicken in a 6-quart slow cooker. Stir.
• Add chicken and turn to coat it in sauce. If chicken breasts are very large, cut them in half.
• Cover slow cooker and cook on LOW for 4 hours.
• Shred chicken with 2 forks.

SLOW-COOKER SPICY CHIPOTLE CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook until each piece is evenly browned on both sides, turning once. Transfer chicken to slow cooker sprayed with cooking spray.
• Sprinkle with seasoning mix, garlic powder and cumin. Add onions and peppers; cover with lid. Cook on HIGH 5 hours or until chicken is done (165°F).
• Transfer chicken to platter. Carefully ladle liquid from slow cooker into 1-qt. glass measuring cup. Add enough boiling water to reserved liquid to measure 1 qt. (4 cups). Return liquid to slow cooker. Add rice; stir. Cover; let stand 5 min. Fluff rice with fork. Serve with chicken.

SLOW COOKED CHIPOTLE CHICKEN STEW

Steps:

• place the peppers, garlic, onions, and potatoes into a slow cooker
• top the vegetables with the chicken
• pour the tomatoes and broth over the top of the chicken
• add the spices
• cover and cook on low for 4 hours
• add fresh lime juice from one lime and sprinkle with cilantro

SLOW-COOKER CHICKEN CHIPOTLE SANDWICHES

Steps:

• In small bowl, beat tomatoes, chipotle chiles, chili powder, cumin, 1 teaspoon salt and the pepper with whisk.
• Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Pour tomato mixture over chicken. Cover; cook on High heat setting 3 hours or until chicken is tender.
• Meanwhile, in small bowl, beat water, vinegar, sugar and 1 1/2 teaspoons salt with whisk until dissolved. Place onion in small bowl; pour vinegar mixture over onion. Let stand at room temperature 1 hour; drain.
• In slow cooker, use two forks to shred chicken. Using slotted spoon, divide chicken among rolls. Top with a few of the red onion slices, a sprinkling of queso fresco and a few slices of avocado. Serve immediately.

CHIPOTLE PULLED CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chipotle favorite in 30 minutes or less!