Ingredients
- 2 cups yellow onion, diced
- 3 cloves garlic, minced
- 2 lbs boneless, skinless chicken breasts
- ½ cup diced chipotle peppers in adobo sauce
- ½ cup red salsa (fire-roasted if possible)
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
Instructions
- Place the diced onions and minced garlic in the bottom of the slow cooker.
- Lay the chicken breasts on top of the onion and garlic mixture.
- In a bowl, whisk together the chipotle peppers in adobo, red salsa, honey, smoked paprika, cumin, oregano, salt, black pepper, and lime juice.
- Pour the sauce evenly over the chicken to coat completely.
- Cover and cook on high for 3–4 hours or on low for 5–6 hours. Every 1–2 hours, flip the chicken or spoon sauce over the top for even flavor.
- When the chicken is very tender and falls apart easily, remove from the slow cooker and shred with two forks.
- Return shredded chicken to the slow cooker and stir to coat with the sauce. Let sit on warm for 10–15 minutes to absorb the flavors.
- Serve hot over rice, beans, or in tacos, burritos, or bowls.
Notes
- For spicier chicken, add extra chipotle peppers or a splash of hot sauce.
- This recipe is great for meal prep—store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Use a slow cooker liner for easy cleanup.
- Fire-roasted salsa adds depth of flavor but any red salsa works.
- Prep Time: 8 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
