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!
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.
Add ancho chiles, chipotle sauce, salt, pepper, cumin, oregano, garlic and vegetable oil n a food processor. Puree until smooth.
Use a knife and stab a few holes in each chicken breast. This will help them soak up the marinade sauce.
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.
Cook on low for 10 hours or high for 5 hours.
Use a fork and shred the chicken up in the slow cooker.
Serve on hard or soft shells with whatever toppings you'd like!
Whatever is leftover, you can freeze in freezer bags.