This Slow Cooker Chipotle Chicken delivers smoky, spicy flavor with minimal effort. The chicken becomes impossibly tender after hours of gentle cooking in a rich, slightly sweet sauce. It’s a versatile meal prep champion perfect for tacos, bowls, or salads.
Nothing beats a great Slow Cooker Chipotle Chicken. Whether you're a fan of Crockpot Recipes or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Slow Cooker Chipotle Chicken
- Effortless cooking: The slow cooker does nearly all the work for you.
- Complex flavor: Smoky chipotles, sweet honey, and spices create a deep, layered sauce.
- Extremely versatile: Perfect for tacos, bowls, sandwiches, or baked potatoes.
- Meal prep champion: Leftovers taste even better the next day.
Ingredients & Tools
- 1.5 kg boneless, skinless chicken thighs
- 1 large white onion, diced
- 4 cloves garlic, minced
- 120 ml chicken broth
- 2-3 chipotle peppers in adobo sauce, minced (plus 1 tbsp of the sauce)
- 2 tbsp tomato paste
- 2 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- Fresh lime juice and chopped fresh coriander, for serving
Tools: A 4-6 litre slow cooker.
Notes: Don’t be shy with the chipotles in adobo—they’re the soul of this dish, providing that signature smokiness and heat. Using chicken thighs is key here, as their higher fat content keeps them incredibly moist and juicy through the long cooking process, unlike breast meat which can dry out.
Nutrition (per serving)
| Calories: | 310 kcal |
| Protein: | 38 g |
| Fat: | 12 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours (Low) or 3 hours (High) | Total Time: 6 hours 15 minutes (Low)
Before You Start: Tips & Ingredient Notes
- Chicken thighs are non-negotiable. Seriously, they are the MVP of the slow cooker. They stay succulent and tender where breasts might become stringy. Trust me on this one.
- Get to know your chipotles. The heat level in a can of chipotles in adobo can vary. Start with 2 peppers if you’re sensitive to spice—you can always add more at the end. Remember to mince them finely for even distribution of flavor and heat.
- Don’t skip the acid. That splash of apple cider vinegar and the fresh lime juice at the end are not just garnishes. They cut through the richness of the dish and make all the other flavors pop brilliantly.
- Low and slow is the way to go. For the most tender, fall-apart chicken, I highly recommend the low setting. It gives the connective tissues more time to break down, resulting in a superior texture.
How to Make Slow Cooker Chipotle Chicken
Step 1: Start by prepping your aromatics. Dice the onion and mince the garlic—don’t worry about being too precise here, it’s all going to melt into the sauce anyway. This base will create a wonderful savory-sweet foundation for your chicken to cook in.
Step 2: Now, let’s build the sauce right in the slow cooker. Add the diced onion, minced garlic, chicken broth, minced chipotle peppers and that tablespoon of adobo sauce, tomato paste, honey, apple cider vinegar, cumin, oregano, smoked paprika, salt, and pepper. Give it a really good stir until the tomato paste has dissolved and everything is well combined. You’ll notice the sauce is a deep, rusty red color and smells amazing already.
Step 3: Place your chicken thighs directly into the sauce in the slow cooker. You can nestle them in there, it’s okay if they overlap a little. Use a pair of tongs to turn each piece over, ensuring they’re fully coated in that flavorful sauce. This little step guarantees every bite is perfectly seasoned.
Step 4: It’s time to cook! Secure the lid on your slow cooker. For the best, most shreddable texture, set it to LOW for 5-6 hours. If you’re in a hurry, you can use the HIGH setting for 3-4 hours, but the low setting really is superior for tenderness. Try to resist the urge to peek too often, as you let a lot of heat and steam escape each time.
Step 5: After the cooking time is up, the chicken should be fork-tender. Carefully remove the thighs from the slow cooker and place them on a cutting board or in a large bowl. They will be incredibly fragile, so handle them gently. Now, you have a choice: you can shred the chicken with two forks, or for a different texture, you can roughly chop it.
Step 6: Let’s finish the sauce. If you prefer a thicker sauce, you can take a ladle of the liquid from the slow cooker and mix it with a tablespoon of cornflour to create a slurry. Whisk this back into the slow cooker and let it cook on HIGH for another 15-20 minutes until thickened. Alternatively, you can simply use the sauce as is—it’s delicious either way!
Step 7: Return all the shredded chicken back to the slow cooker and stir it thoroughly to coat every strand in that glorious, smoky sauce. This is also the perfect time to taste and adjust the seasoning. Does it need another pinch of salt? A squeeze of lime? A dash more honey for balance? Make it your own.
Step 8: Finally, stir in a big handful of freshly chopped coriander. Serve immediately, making sure to spoon plenty of that saucy goodness over the top. A final, generous squeeze of fresh lime juice over each serving is the absolute key to brightening everything up and making the flavors sing.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat gently on stove or microwave; add a splash of broth if dry.
Serving Suggestions
Complementary Dishes
- Warm Corn Tortillas & Lime Crema — The soft, warm tortillas are the perfect vessel, and a cool, tangy lime crema (just mix Greek yogurt or sour cream with lime zest and juice) provides a lovely contrast to the spicy chicken.
- Cilantro-Lime Rice & Black Beans — Fluffy rice cooked with a bit of lime juice and fresh coriander, paired with seasoned black beans, creates the ultimate burrito bowl foundation that’s hearty and satisfying.
- A Crisp, Simple Slaw — A quick slaw of shredded red cabbage, carrot, and a lime vinaigrette adds a fantastic crunch and freshness that cuts through the richness of the dish beautifully.
Drinks
- A Classic Margarita — The sharp, citrusy notes of a good margarita are a legendary pairing with smoky, spicy flavors, cleansing the palate between each delicious bite.
- An Ice-Cold Mexican Lager — A light, crisp beer is a no-fail choice. Its effervescence and mild bitterness are the perfect counterpoint to the deep, savory notes of the chicken.
- Sparkling Water with Lime — For a non-alcoholic option, the simple bubbles and citrus are incredibly refreshing and help manage the spice level if you’ve been a bit heavy-handed with the chipotles.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich, dark chocolate is a classic and celebratory way to end a meal featuring these bold flavors.
- Mango Sorbet — The bright, tropical sweetness of mango is a fantastic palate cleanser after a spicy meal, and its smooth, cold texture is wonderfully soothing.
- Tres Leches Cake — A slice of this supremely moist, milky cake is decadent, yes, but its gentle sweetness provides a soft, cool landing after the smoky heat of the main course.
Top Mistakes to Avoid
- Using chicken breasts instead of thighs. I’ve tried it, and I can tell you it’s a gamble. Breasts lack the necessary fat and can easily become dry and stringy with the long cooking time, while thighs remain juicy and forgiving.
- Adding dairy too early. If you’re thinking of stirring in sour cream or cheese directly into the slow cooker, wait! Add it at the very end, after cooking, to prevent it from curdling and separating in the acidic sauce.
- Overcrowding the slow cooker. While it’s okay for the thighs to touch, you still need some space for the heat to circulate properly. If you’re doubling the recipe, make sure you’re using a large enough cooker.
- Forgetting to taste and adjust at the end. Slow cooking can mellow flavors, so that final seasoning with salt, lime, or even a pinch of sugar is crucial to wake everything up and create a perfectly balanced dish.
Expert Tips
- Tip: For an incredible depth of flavor, sear the chicken thighs in a hot skillet for 2-3 minutes per side before adding them to the slow cooker. This creates a beautiful fond (those browned bits) in the pan, which you can deglaze with the chicken broth and add to the cooker—it’s a game-changer.
- Tip: Make a big batch and freeze portions for later. This chicken freezes exceptionally well. Let it cool completely, then store it in airtight containers with some of the sauce for up to 3 months. It’s a lifesaver on a busy weeknight.
- Tip: If your sauce is too thin after shredding the chicken, don’t just add cornflour. First, try removing the lid and letting it cook on HIGH for the last 30 minutes. The extra reduction will naturally concentrate the flavors and thicken the sauce beautifully.
- Tip: For a fun twist, use this chicken as a filling for enchiladas. Just roll it up in tortillas, cover with your favorite enchilada sauce and cheese, and bake until bubbly. It transforms one amazing meal into another with minimal extra effort.
FAQs
Can I make this spicier or milder?
Absolutely, the heat level is completely customizable. For a milder dish, start with just one chipotle pepper and use only the adobo sauce from the can. You can even scrape the seeds out of the peppers before mincing them. To turn up the heat, add an extra pepper or two, or include a teaspoon of the adobo sauce for every additional pepper. Remember, you can always add more spice at the end, but you can’t take it away!
My sauce is too watery. How can I thicken it?
This is a common one! The easiest fix is to create a slurry. Mix one tablespoon of cornflour with two tablespoons of cold water until smooth. Remove the chicken from the slow cooker, stir the slurry into the sauce, and cook on HIGH for 15-20 minutes with the lid off until it thickens to your liking. Alternatively, you can transfer the sauce to a saucepan and simmer it on the stove to reduce it more quickly.
Can I cook this on HIGH instead of LOW?
You can, but with a caveat. Cooking on HIGH for 3-4 hours will cook the chicken through, but the texture won’t be quite as fall-apart tender as it is with the long, slow breakdown of connective tissues on the LOW setting. If you’re short on time, HIGH will work in a pinch, but for the best results, LOW is always the winner.
How long do the leftovers last?
Stored in an airtight container in the refrigerator, your leftover chipotle chicken will stay delicious for 3-4 days. The flavors actually deepen and meld even more, making the leftovers fantastic for meal prep. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating gently on the stove or in the microwave.
What can I use instead of honey?
No problem! The honey provides a touch of sweetness to balance the smokiness and spice. You can easily substitute it with an equal amount of maple syrup, brown sugar, or even agave nectar. If you’re avoiding sweeteners altogether, you can omit it, but you might want to add a pinch more salt to help balance the flavors.
Slow Cooker Chipotle Chicken
Make tender, smoky Slow Cooker Chipotle Chicken with minimal effort. Perfect for tacos, bowls, and meal prep. Get the easy, flavorful recipe now!
Ingredients
For the Ingredients
-
1.5 kg boneless, skinless chicken thighs
-
1 large white onion (diced)
-
4 cloves garlic (minced)
-
120 ml chicken broth
-
2-3 chipotle peppers in adobo sauce (minced, plus 1 tbsp of the sauce)
-
2 tbsp tomato paste
-
2 tbsp honey or maple syrup
-
1 tbsp apple cider vinegar
-
2 tsp ground cumin
-
1 tsp dried oregano
-
1 tsp smoked paprika
-
1/2 tsp salt (plus more to taste)
-
1/4 tsp black pepper
-
Fresh lime juice and chopped fresh coriander (for serving)
Instructions
-
Start by prepping your aromatics. Dice the onion and mince the garlic—don't worry about being too precise here, it's all going to melt into the sauce anyway. This base will create a wonderful savory-sweet foundation for your chicken to cook in.01
-
Now, let's build the sauce right in the slow cooker. Add the diced onion, minced garlic, chicken broth, minced chipotle peppers and that tablespoon of adobo sauce, tomato paste, honey, apple cider vinegar, cumin, oregano, smoked paprika, salt, and pepper. Give it a really good stir until the tomato paste has dissolved and everything is well combined. You'll notice the sauce is a deep, rusty red color and smells amazing already.02
-
Place your chicken thighs directly into the sauce in the slow cooker. You can nestle them in there, it's okay if they overlap a little. Use a pair of tongs to turn each piece over, ensuring they're fully coated in that flavorful sauce. This little step guarantees every bite is perfectly seasoned.03
-
It's time to cook! Secure the lid on your slow cooker. For the best, most shreddable texture, set it to LOW for 5-6 hours. If you're in a hurry, you can use the HIGH setting for 3-4 hours, but the low setting really is superior for tenderness. Try to resist the urge to peek too often, as you let a lot of heat and steam escape each time.04
-
After the cooking time is up, the chicken should be fork-tender. Carefully remove the thighs from the slow cooker and place them on a cutting board or in a large bowl. They will be incredibly fragile, so handle them gently. Now, you have a choice: you can shred the chicken with two forks, or for a different texture, you can roughly chop it.05
-
Let's finish the sauce. If you prefer a thicker sauce, you can take a ladle of the liquid from the slow cooker and mix it with a tablespoon of cornflour to create a slurry. Whisk this back into the slow cooker and let it cook on HIGH for another 15-20 minutes until thickened. Alternatively, you can simply use the sauce as is—it's delicious either way!06
-
Return all the shredded chicken back to the slow cooker and stir it thoroughly to coat every strand in that glorious, smoky sauce. This is also the perfect time to taste and adjust the seasoning. Does it need another pinch of salt? A squeeze of lime? A dash more honey for balance? Make it your own.07
-
Finally, stir in a big handful of freshly chopped coriander. Serve immediately, making sure to spoon plenty of that saucy goodness over the top. A final, generous squeeze of fresh lime juice over each serving is the absolute key to brightening everything up and making the flavors sing.08
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