Crockpot Chipotle Chicken Tacos. I know that’s a mouthful, but a very delicious one!
We are big taco lovers in this house, but there are only 2 true taco recipes we love. One is a pepper steak where we cook on the stove, the other is chipotle chicken slow cooked for many hours causing delicious smells all day long. I have messed with this recipe over the past few years and it’s now become a staple. Not only do we love it, but we have served it at get-togethers such as Christmas, New Years Eve or NBA Finals taco parties and it’s always a hit. The tacos are slightly spicy, very moist and full of flavor.
This recipe makes a good bit of meat, it’s easily 4 meals for us. So whatever is left over, we put into freezer bags and freeze. Isn’t it the best when you are feeling lazy but can still pull out a amazing homemade meal out of your freezer, defrost it and you’re set? This recipe I tell ya, it gives and it gives.
Here’s all your ingredients.
You will need to get some dried ancho chiles. You can usually find these in the produce section. They are cheap.
Aren’t they beautiful?
You need them soft, so throw them in some boiling water for 10 minutes. They will soften up right away.
You will also need some chipotle peppers in adobo sauce.
You only want the sauce, not the peppers or seeds (warning: hot!). So just fish them out and try to keep as much sauce as possible.
There’s still a little more than half of the can left of sauce. You can toss the peppers/seeds.
Now we want to start to make the Chipotle sauce. Add all your dry ingredients + garlic + oil to a food processor.
Then add your adobo sauce.
Then add your soft ancho chiles.
Pulse a few times until smooth.
That easy, your sauce is done.
It’s beautiful and smells delightful.
Grab your breasts. (*shakes head*)
Put some stab marks into each one.
This will make sure the sauce is going to sink down and get all the meat moist. It will be full of flavor.
Then cut each breast into fourths. I find this makes it even more flavorful.
Put your chicken into a crockpot.
Add your chipotle sauce, smear all over the chicken.
Add water. This will make sure the chicken doesnt dry out.
High Power, Lid On, Walk Away.
Write down the time you started to remember. As you can see I have made this recipe quite a few times here… This time I started at 2:45PM.
After 5 hours (and a house that smells so darn good) you will look at your beautiful chicken and sigh.
It’s moist, it falls apart, it’s just great.
Spoon out of your crockpot (careful, it’s hot). Keep the sauce mixture in the crockpot, you will still use this!
Shred up with a fork into pieces that you prefer for your tacos.
Yeah, this is good. I ate a few nibbles here..
Then push it all back into the crockpot.
And mix around in the remaining chipotle sauce/water mixture. Your meat will soak this all up – nothing will be wasted! Cook 1 more hour on low.
Now get ready to make those tacos.
Flour burrito – hello.
Chipotle Chicken – you are delicious. You are magical. I love you.
Then add some pinto beans and some cilantro lime rice (recipe here). Just thinking about this gets me all worked up.
Then fold your burrito up. Thanks Matthew.
One big beautiful burrito – it’s all yours!
I like to soak mine with salsa verde too. I love the kick.
Matthew loves this chicken so much he even eats a pile of it on the side. It’s that good.
I’m more of a rice-a-holic myself.
Crockpot Chipotle Chicken Tacos
- 3 pounds boneless, skinless chicken breasts
- 2 ounces of dried ancho chiles
- 7 ounce can of chipotle peppers in adobo sauce (you only want to use the sauce)
- 1 teaspoon pepper
- 2 teaspoons cumin
- 2 teaspoons oregano
- 6 cloves garlic
- 2 teaspoons salt
- 1/4 cup vegetable oil
- 1 cup water
- Soften your ancho chiles by boiling them for 10 minutes. Drain, cut open chiles and remove the seeds.
- Remove the peppers and seeds from adobo sauce – you only want to keep the adobo sauce – you can toss away the actual peppers and seeds.
- Add all your ingredients (except your chicken) in a food processor. Puree until smooth.
- Poke holes in chicken and cut each breast into fourths.
- Put your crockpot on high. Add chicken, then pour Chipotle sauce on top. Spread all over chicken.
- Add one cup water. Stir chicken so everything is marinated in the water/sauce.
- Cook on high for 5 hours.
- Take chicken out of crockpot carefully, shred up.
- Put back into crockpot, mix around in sauce and cook on low for 1 more hour. Your chicken is going to soak up all the juices now.
- Serve on flour tortillas with pinto beans, rice, salsa and whatever else you'd like.
- Whatever is leftover, you can freeze in freezer bags.
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