Crock Pot Chipotle Pulled Chicken makes the perfect base for quesadillas, burritos, nachos, salads, or it’s delicious served on a bun with coleslaw. Tender pieces of shredded chicken are swimming in a flavorful sauce that is smoky, sweet and spicy.
Dump and Go Slow Cooker Recipe
This crock pot recipe has a fairly long ingredient list but it is worth measuring them all out. They sure give this slow cooker chicken a ton of flavor. Plus, this is a dump and go crock pot recipe and it only takes about 10 minutes or less to prep.
Ketchup forms the base of this sauce and it, together with a little brown sugar and molasses gives the sauce a sweet taste which really complements the smokey heat of the chipotle peppers.
How Long To Cook
Crock Pot Chipotle Chicken only needs about about 4 hours on LOW in the crock pot, but crock pot cooking times vary a lot so go with what you know about your crock pot. Chicken is done when it reaches an internal temperature of 165 F. Note: I don’t recommend cooking boneless chicken breasts on HIGH in a slow cooker. They are too likely to get overcooked and dry and tough in texture.
How To Serve Crock Pot Chipotle Pulled Chicken
There’s tons of intensely flavored sauce to spoon over the chicken once you shred it. Crock Pot Chipotle Chicken makes a great sandwich or filling for quesadillas or tacos and you can turn leftovers into an easy lunch in no time at all. It can also be served over white rice.
Can I use Chicken Thighs?
Yes! You can use boneless, skinless chicken thighs. They will take slightly longer then breasts to cook.
How To Store
Leftovers will keep in an airtight container in the refrigerator for 4 days or they can be frozen for up to 3 months.
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Crock Pot Chipotle Pulled Chicken
Equipment
Ingredients
- 2 cups ketchup
- 1 medium onion, finely chopped
- 1/4 cup Worcestershire sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon yellow or spicy mustard
- 1 tablespoon molasses
- 3 garlic cloves,, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1-2 chipotle peppers, chopped plus 2 teaspoons adobo sauce
- 4 boneless, skinless chicken breasts
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Taste of Home
Originally posted April 23, 2018.
Disclosure: This post contains affiliate links.
4 boneless chicken breasts equals about how many pounds? The breasts I get in the store average about 1# per breast.
I want to make this today, but I don’t have molasses. Is it necessary?
You could use honey instead.
It’s frustrating for me because I work all day so I’m away from home for at least 10 hours, and I’m scared it will overcook and get dry even if it switches to warm after four hours. I wish slow cookers had more than just high and low settings, I need a temperature setting so I can expand the recipes to cook all day
I’m prediabetic, so am really watching my sugar. I subbed in 1-8oz can tomato sauce for 1 c. Of the ketchup, and cut all of the other sugars in 1/2. It still tastes and smells amazing! Can’t wait for it to come out of the crockpot tonight!
I’m going to try to do it looks easy and healthy
Amazing flavor!!! Made this tonight in tacos and was absolutely delicious This is definitely a keeper for our family. Thank you for sharing.
This is in my kids’ top 5 meals now. Thanks!
This reminds me of kebap which I buy from the local stores… never thought to prepare something like this at home. Worth trying – thanks!