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It’s the dead of winter for so many of us right now <negative temps may be the norm>, and nothing sounds better than a warm, easy dinner. Slow cooker dinners get more play in my house in the winter, since we can’t grill, or when we are super busy and running around to all of the activities. This Slow Cooker Chipotle Shredded Chicken is sure to hit the spot, whether you are also in the midst of freezing cold temps or just want an easy dinner.

This recipe could not get any easier. I intentionally made sure all you had to do was dump, dump, dump, and cook. No chopping is required! No dirty cutting board – just a couple of measuring utensils.  Then, all you have to do is shred the chicken when it is done cooking & you’re ready to rock this meal! Think about how you want to use this chicken – the options are endless. I like to make tacos or tostadas with this chicken and add my favorite toppings like avocado, shredded cheddar and jalapeños. It also makes great rice bowls or taco salads. Whatever you choose – make sure there are some carbs, veg, and fats added to round out this meal.

The great thing about this recipe is you can adjust how you serve it to meet your specific nutrition needs – and everyone else’s nutrition needs in your house. The chicken will serve as a solid protein source, which we need at each meal to help with muscle repair & building, as well as satiety. The rest is customizable. You can choose corn tortillas, flour tortillas, or rice and adjust portions to the amount of carbs that is right for you. Then, choose your color from veggies and any extras you may like. Let us know how you like your Slow Cooker Chipotle Shredded Chicken!

Slow Cooker Chipotle Shredded Chicken

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Ingredients
  

  • 2-3 lbs boneless, skinless chicken breast
  • 12 oz jar of salsa
  • 14 oz can of fire roasted tomatoes
  • 6 oz beer feel free to drink the leftover if you wish, or sub chicken broth
  • 4 oz can of diced green chilies
  • ¼ cup pickled jalapeños
  • 1 Tbsp chili powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp chipotle chili powder
  • 2 tsp ground cumin
  • ½ tsp salt
  • Optional additions: avocado, cilantro, cheddar cheese, lettuce, tomato, green onion, salsa, sour cream, rice, tortillas, hot sauce, etc.

Instructions
 

  • Add ingredients chicken through salt into a slow cooker. Cook on low for 4 - 6 hours or high for 3 - 4 hours. Cook until chicken is cooked through and starting to fall apart. Turn off heat and shred chicken with 2 forks. Now you’ve got your chicken!
  • Use the chicken for tacos, burritos, tostatas, rice bowls or salads. I’m partial to chicken on top of a corn tostada or tortilla with some white cheddar cheese and jalapenos. Pop into into the airfryer on 375 for 5 - 8 minutes or until golden brown and enjoy.

Notes

Notes: the chicken freezes great. Feel free to freeze in individual portions to thaw for an easy protein addition to a meal. 
Also, the thought here is EASY - no chopping veggies, just dump everything into the crockpot and leave it. The flavor will change dramatically based on your salsa & beer - get flavorful ones if you like more flavor! <I used Cholula medium salsa & a bourbon barrel ale>
How to Use:
Athletes: Have a great source of protein ready in your fridge or freezer at any time. Add this shredded chicken to burritos, tacos, or rice bowls. Make sure to use large burrito tortillas or additional rice to get those carbs in. 
Healthy Eating: Grab your protein and add it to a salad or bowl and adjust the rice or tortillas to meet your nutrition for your activity goals.
Kids: Use mild salsa and leave out the jalapenos if your kids don’t like spicy. And, let them build their own tacos or bowls.



I am slightly obsessed with the flavor of this chicken. It’s rich flavor makes me forget I’m eating chicken, which for someone who is touch-and-go with meat, is incredibly helpful! This recipe makes a decent amount so as I was eating it for 1 – 2 meals a day, I found myself enjoying them as tostadas the most. I topped a flat, hard corn tortilla with chicken, white cheddar cheese, avocado, and jalapenos. Then, tossed it into the air fryer for a couple minutes to warm it up. Try it! You won’t regret it.