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Slow Cooker Chicken Chipotle Tacos
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Tortilla Soup

Slow Cooker Chicken Chipotle Tacos

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

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 Chicken Chipotle Tacos that are slow cooked for hours causing delicious smells all day long.   I have messed with this recipe over the past few years and it’s now become a family favorite.

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

This recipe makes a good bit of shredded chicken so it’s easily a few meals for us.  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.

These tacos are also a crowd pleaser, perfect for the big game, friends over for Sunday brunch or just a movie night!

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

Here’s all your ingredients you’ll need for this recipe!
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You will need to get some dried ancho chiles.  You can usually find these in the produce section, they come in a plastic bag and cost around $3.
dried ancho peppers from grocery store

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You need them soft, so throw them in some boiling water for 15 minutes.  They will soften up right away.

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You will also need a small can of chipotle sauce, here’s the brand I use.  You can find this in the mexican food aisle.

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Now we want to start to  make the Chipotle marinade.  Add all your ingredients, except the chicken breasts, into the food processor.

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Pulse a few times until smooth.

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It’s that easy, now your chipotle marinade is done!

Don’t worry about this being too spicy, it’s just perfect!  I promise you!

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Grab your breasts.  (Don’t go there)

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Use a knife and stab them each a few time, this will help the marinade soak up.


Put your chicken into your slow cooker.

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Add your chipotle marinade, smear all over the chicken.

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Add 1/2 cup of water.  This will make sure the chicken doesnt dry out.

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Cook on low for 10 hours or high for 5 hours.

shredded chicken slow cooker tacos
Now your kitchen is going to be smelling great!  Take a fork and shred up the chicken, you can do this right in the slow cooker, or you can put it on a cutting board. 

Stir it around in the chipotle marinade and dinner is ready! You’re going to love these Slow Cooker Chicken Chipotle Tacos!

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Use hard or soft shells, and fill them up with this delicious chicken! Top with your favorite toppings (tomatoes, lettuce, onions, peppers, cilantro, beans, rice, cheese, avocado… the list goes on!)

slow cooker shredded chicken tacos

Hope you enjoy these as much as we do!

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FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

Slow Cooker Chicken Chipotle Tacos

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

Course Main Course
Cuisine American, Mexican
Servings 10

Ingredients

  • 2 ounces dried ancho chiles
  • 7 ounce can chipotle sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 3 cloves garlic
  • 1/4 cup vegetable oil
  • 3 pounds boneless skinless chicken breasts
  • 1/2 cup water

Instructions

  1. Soften your ancho chiles by boiling them for 15 minutes in a small saucepan of water. Drain, cut open chiles and remove the seeds.  Throw the seeds away.

  2. Add ancho chiles, chipotle sauce, salt, pepper, cumin, oregano, garlic and vegetable oil n a food processor. Puree until smooth.

  3. Use a knife and stab a few holes in each chicken breast.  This will help them soak up the marinade sauce.

  4. Add chicken to slow cooker, then pour chipotle marinade on top. Spread all over chicken. Add 1/2 cup of water. Stir chicken so everything is marinated in the water/sauce. 

  5. Cook on low for 10 hours or high for 5 hours.

  6. Use a fork and shred the chicken up in the slow cooker.

  7. Serve on hard or soft shells with whatever toppings you'd like!

  8. Enjoy!

Recipe Notes

Whatever is leftover, you can freeze in freezer bags.

Enjoy friends!

Tortilla Soup

I love tortilla soup – love, love love.  
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment   It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.  I was very upset.  That night I told myself I would match their tortilla soup with my own.  I would set up a table outside their restaurant serving small cups of my own soup and compare it theirs.  The neighborhood would love mine.  They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”.  Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs.  *High Fives*

 This soup is delicious.  It’s easy to make with a few canned goods.  It doesn’t take much time, minus some simmering here and there.   Please give this soup a chance.  

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Tortilla Soup

Ingredients

  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 28 oz can of crushed tomatoes
  • 1 1/4 cup water
  • 10 oz chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 15 oz can of white hominy
  • 1 15 oz can of black beans rinsed/drained
  • 1 4 oz can of chopped green chile peppers
  • 1 cup yellow corn kernels cooked
  • 2 cubes frozen cilantro or 1/4 cup chopped fresh

Optional for on top

  • Sliced Avocado
  • Shredded Cheddar Cheese
  • Crushed Tortilla Chips

Instructions

  1. Heat vegetable oil over medium heat.
  2. Saute in minced garlic until slightly brown.
  3. Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
  4. Bring to a boil, then simmer for 10 minutes.
  5. Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
  6. Simmer for 15 minutes.
  7. Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
  8. top.
  9. Enjoy!

Recipe Notes

You can turn this into chicken tortilla soup by adding 1/2 pound of boneless chicken breast. Cook it, cut it into small pieces and add in the pot when you add the beans/corn/hominy/peppers.

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These are all the ingredients you’ll need.

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You might also want some cheddar cheese or a avocado. I would highly recommend this direction.

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Start by browning some garlic in a big pot.  Who doesn’t love the smell of garlic cooking?

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Once it’s brown, add in your water.

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Then your chicken broth.  I showed the steps above because I usually always  make my chicken broth from bouillon cubes.  I find it much cheaper and just as good. 

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Open up your crushed tomatoes.  San Marzano is the best in my opinionblogIMG_1445
Then stir into the pot.

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Add your oregano.

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Then your chili powder.

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Stir all your ingredients together, bring to boil and let simmer for 10 minutes.

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Start to prepare your other ingredients.  Open up your black beans and rinse  and drain them.

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Add your hominy.  Do you love hominy as  much as I do? I eat it by the spoonfuls.

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Then add your corn.  I use frozen corn and cook it right before.

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Then add in your green chiles.

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Put all these ingredients into the pot.

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Last but not least, get your cilantro.  I usually use the frozen cilantro cubes as I find they work well in soups.  You can use fresh if you’d like.blogIMG_1469
Add your cilantro.

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Then stir again and let simmer for 15 more minutes.

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When it’s done, spoon into bowls.

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The truth is that I always go back for seconds.

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You can eat it plain if you’d like, it’s totally delicious that way.

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Or you can add some cheese which will melt quickly causing you to fall madly in love.

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Or you could grab a avocado and add some cubes in too.

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This is totally the way I like it.  I love that the soup is hot and will cause the avocado to melt slightly. 

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I have been known to eat a entire avocado this way. 

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Hope you will try this amazing soup – let me know how it works out for you!

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