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A bowl of white rice topped with shredded chipotle chicken, pieces of chipotle peppers, diced avocado, and a dollop of sour cream garnished with fresh cilantro. Lime wedges are arranged around the edge of the bowl.
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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.