Chipotle Chicken

Spice up your everyday chicken dinner with this chipotle chicken recipe. What’s even better is that it doubles as a slow cooker or instant pot recipe, giving you even more options for a quick dinner everyone will love.

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Chipotle Chicken Recipe

Ingredients:

• 4 chicken breasts, boneless, skinless
• 7 oz. Chipotle peppers in adobo sauce
• 1/2 onion, minced
• 2 cloves of garlic, minced
• 1/2 tsp. cumin
• salt
• 2 Tbsp. honey
• 5 oz. tomato paste
• 1 cup chicken broth or water

For the Day of Cooking:

• chopped fresh cilantro (optional)
• lime wedges (optional)

Assembly Instructions:

1. Place chicken breasts in a large freezer bag.
2. Add chipotle peppers in adobo sauce, minced onion, minced garlic, cumin, salt, honey, tomato paste, and chicken broth or water. Mix to combine.
3. Remove the excess air, seal, and freeze.

Cooking Instructions:

• Slow cooker: Thaw. Add the contents of the bag to the slow cooker. Cook 2-3 hours on high, 4-5 hours on low.
• Instant Pot: Thaw. Add the contents of the large bag into the Instant Pot and secure the lid. Set manual high pressure for 8 minutes, with rapid release.
• Shred chicken and serve over rice, and garnish with chopped fresh cilantro and lime wedges, and taco fixings.

Ways to Serve this Chipotle Chicken

This dish pairs great with white rice and fresh cilantro, crema, avocado, and fresh lime juice. You can also make some cilantro lime rice, Elote (Mexican Street Corn), black beans, refried beans, or corn bread.

You can use the leftovers the next day with some flour tortillas and your favorite taco toppings for some delicious chipotle chicken burritos or tacos.

For more recipes like this one, check out our Thai Peanut Chicken, Korean Beef Bulgogi, or our Spicy Italian Sloppy Joes.

Print

Chipotle Chicken

Prep Time

10 mins

Cook Time

2 hrs

 

Course: Main Course

Servings: 6

Calories: 243 kcal

Ingredients

• 4 chicken breasts boneless, skinless
• 7 oz. chipotle peppers in adobo sauce
• 1/2 onion minced
• 2 clove garlic minced
• 1/2 tsp. cumin
• salt
• 2 Tbsp. honey
• 5 oz. tomato paste
• 1 cup chicken broth or water

Day of Cooking

• chopped fresh cilantro optional
• lime wedges optional

Instructions

Assembly instructions:

1. Place chicken breasts in a large freezer bag.
2. Add chipotle peppers in adobo sauce, minced onion, minced garlic, cumin, salt, honey, tomato paste, and chicken broth or water.
3. Mix to combine.
4. Remove the excess air, seal and freeze.

Cooking instructions:

1. Slow cooker: Thaw. Add contents of bag into slow cooker. Cook 2-3 hours on high, 4-5 hours on low.
2. Instant pot: Thaw. Add contents of large bag into the instant pot and secure the lid. Set manual high pressure for 8 minutes, with rapid release.
3. Shred chicken and serve over rice and garnish with chopped fresh cilantro and lime wedges and taco fixings.