Slow Cooked Chipotle Chicken

Spice up your mealtime with this slow-cooked chipotle chicken recipe, packed with bold flavors from the chipotle peppers in adobo sauce, cumin, and chili powder. As the aromas meld together, tender chicken breasts soak up the rich, slightly smoky flavors, making this a hearty, comforting dish perfect for any occasion.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can diced tomatoes, 14.5 ounces
• 1 can chipotle peppers in adobo sauce, 7 ounces
• 1/4 cup chicken broth

Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

In a separate bowl, whisk together the cumin, chili powder, paprika, salt, and black pepper. Add the spice mixture to the skillet and cook for 1 minute, until the aromas are released.

Add the chicken to the skillet, and cook until browned on all sides, about 5-7 minutes.

Remove the chicken from the skillet and set aside. In the same skillet, add the diced tomatoes, chipotle peppers, and chicken broth.

Stir to combine, scraping up any browned bits from the bottom of the skillet.

Place the browned chicken back into the skillet, cover with a lid, and transfer to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Serve hot, garnished with chopped fresh cilantro or scallions, if desired.

Notes

Use boneless, skinless chicken breasts for this recipe, as they cook evenly and are tender in the slow cooker.

If using frozen chicken, thaw it first before cutting into 1-inch pieces.

For a milder flavor, use only one chipotle pepper and remove the seeds for less heat.

For an extra spicy kick, add another chipotle pepper or use hot sauce to taste.

You can prep the spice mixture ahead of time and store it in an airtight container for up to 2 weeks.

Simply whisk it together when needed.

If your slow cooker has a sauté function, brown the chicken and cook the onion and garlic directly in the slow cooker.

This saves time and minimizes dishes.

To make this recipe in an Instant Pot, cook the chicken and sauce for 20-25 minutes, then let the pressure release naturally for 10 minutes.

Refrigerate or freeze leftovers for up to 3 months.

Reheat the chicken in the slow cooker or on the stovetop with a little chicken broth to keep it moist.

Nutrional Value

• Calories: 360
• Total Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 35g