Ingredients for Crock Pot Shredded Chipotle Chicken
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 ounce) can chipotle peppers in adobo sauce
- 1 (15 ounce) can black beans
- 1 cup frozen corn
- 1 (15 ounce) can Rotel Tomatoes & Chilies
- 1/2 cup chopped onion
- 1 cup chicken broth
- 1/2 cup chopped cilantro
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How to Make Crock Pot Shredded Chipotle Chicken
- Place 1.5 lbs frozen boneless, skinless chicken breasts in the bottom of your slow cooker.
- Add 1 (15 ounce) can chipotle peppers in adobo sauce, undrained.
- Add 1 (15 ounce) can diced tomatoes, undrained.
- Add 1/2 cup chopped onion.
- Add 1 cup chicken broth.
- Add 1 (15 ounce) can black beans, rinsed and drained (optional).
- Add 1 cup frozen corn (optional).
- Add 1/2 cup chopped cilantro (optional).
- Stir gently to coat chicken. Ensure the chicken is mostly submerged in the liquid.
- Cover and cook on low for 6-8 hours, or until chicken is easily shredded.
- Remove chicken from the slow cooker and shred with two forks.
- Return shredded chicken to the slow cooker and mix with the remaining sauce.
- Serve in tacos with romaine lettuce, pico de gallo, shredded cheese, and sour cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
8g
Fat
4g
Carbs
11g
