Smoky Chipotle Chicken Tacos in the Slow Cooker

smoky chipotle chicken tacos done

Oh yum!  We’ll be eating these frequently.  They have the ease of a slow cooker meal and the crowd-pleasing taste of Mexican food.  They are similar to Chicken Fiesta with Black Beans and Chicken Tacos and Salsa Verde Steak.

But they also have a bit more heat (not so much to make them too hot for the kids) and a delicious smoky flavor.

Here’s what you’ll need:

smoky chipotle chicken tacos ingr

Smoky Chipotle Chicken Tacos in the Slow Cooker

Smoky Chipotle Chicken Tacos in the Slow Cooker

Ingredients

  • 4 boneless chicken breasts – about 1 1/2 lbs.
  • 1 green pepper, sliced
  • 1 onion, peeled and sliced
  • 1 can Fire Roasted diced tomatoes, drained
  • 1 chipotle pepper in adobo sauce, finely chopped (not the whole can, just 1 pepper)
  • 1/4 tsp. liquid smoke
  • flour tortillas
  • shredded cheddar cheese
  • lettuce, chopped

Instructions

  1. Mix all of the ingredients together in the slow cooker.
  2. Cook on high for 5-6 hours or low for 7-8 hours.
  3. Serve in tortillas with cheese and lettuce, if desired.
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I needed to serve these with a slotted spoon and thought I could have added a small can of tomato paste to thicken the sauce, but it was fine as it was.

I’m not sure what kind of recipe would use a whole can of chipotle peppers in adobo sauce, but I bet one bite would set your tongue ablaze!  Thankfully, you can freeze these peppers in the adobo sauce.  Just pull out either peppers or spoonfuls of sauce for use in other recipes such as Fish Tacos or Shrimp Tacos or Tamale Pork Sandwiches on Cornbread.

I already know that this fall, Thursdays will have to be slow cooker days in our house.  I’ll be discovering and creating lots of new recipes for this dinner-saving appliance.  How many times a week does the slow cooker come to the rescue for your dinner?

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Comments

  1. I use my slow cooker at least 2 times a week – even if its to keep taco meat or sloppy joes warm until dinner time when I’m able to take a quick break from work or during lunchtime to brown the meat. It really saves time at the end of the day when we have lots of activities. We also will sometimes take the whole crock down to the lake to get a break from hotdogs/hamburgers. Our faves in the crockpot are bbq chicken, chili, baked beans (your recipe!) and teriyaki steak.

    LOVE the slow cooker so enjoy the recipes.

  2. Well, last night I put in some steel cut oats – pulled them out in 1/2 C servings so I won’t have to make breakfast for the next week.

    Tonight I’ll put a couple tilapia in foil with mandarin oranges/honey (www.crockpot365.blogspot.com) for dinner. Tomorrow I’ll be doing a chicken thing in there.

    I’d say I use the crock 4 or 5 times a week? Too hot to cook in the summer, too busy to cook in the winter… (and NOTHING is better than something warm and ready when its cold outside!)

  3. I have a chicken in the crockpot for tonights dinner. I use it a couple of times per week and not always for dinner. I’ll be using it on Tues and Thurs this coming school year for sure!

  4. I just LOVE my slow cookers. I have two..a large one and a smaller one. So this will be a new recipe to make. I know what you mean about the chipotle peppers in adobo sauce…why do they put it in such a big can?? I didn’t think about freezing it…good idea.

  5. These look great! I bet the chicken is so tender and there’s some heat involved. What a perfect weeknight dinner idea.

  6. Looking good! I’m printing this one off for later. Thanks

  7. I always thought of my slow cooker as something to use in the Fall and Winter, but with all the heat we have been having this Summer,I have been using it every week. I try to make something in it that we can have twice so it has really cuts back on my kitchen time. I’m lovin’ that slow cooker like never before! LOL

  8. We use ours at least once a week. I have a set of things that I make in it but we also try out new things too.

    Once a month I do buffalo chicken, mexcian chicken, and Italian beef – I do extra so I can add to the freezer and have quick meals other nights too or use for lunches. We do pork chops, turkey breasts and baked potatoes. During the winter I use it for soups/stews.

    Wednesdays is normally our slow cooker night right now but I am sure that will change when school starts and our schedules change.

  9. My crockpot insert broke and we had to throw it away. I have not been able to replace it yet. So I have been making shredded chicken in my pressure cooker. Made shredded BBQ chicken last night which the kids loved! I am going to try your recipe in my pressure cooker. Don’t see why it wouldn’t work.

  10. Great tip about freezing chipotle peppers! Thanks for that! I have a dish of them in my refrigerator right now; I’ll freeze them for future use.

  11. Lyndee B. says:

    I am too paranoid that my Crock pot will malfunction ( I know, I know, totally nuerotic) and burn my house down, so I only use it on the weekends, I would love to come home from work to an already cooked meal : (

    • Lyndee, coming home to an already cooked meal is such a delight. Maybe you can begin to trust your crockpot, since you use it on weekends with no problems. I understand though. I’m kind of neurotic about unplugging coffee makers and toasters.

      • Lyndee B. says:

        Thanks for Replying! I just stumpled accross the site and LOVE it? (where have you been my whole life) lol I think your right, I mean I won’t even leave it run to the store. and I too unplug the micro and toaster too, but admitedly that is more about saving energy

    • If you are that afraid. Plug it into a power strip with breaker. That way if something goes wrong with the crock pot it should trip that and cut the power to the crockpot. We would starve without out crockpots, I have 4 and looking at another one. Good luck. :)

  12. So with this recipe do you actually put the frozen chicken breasts in the crockpot? Does taht affect cooking time if you use fresh? Let me know! thanks!

  13. I have my crockpot on right now! I am making a porkroast with Salsa and Enchilada Sauce. I am going to shred the meat for tacos tonight.

    I use mine several times a week. Same with my panini press.

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