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Slow Cooker Chipotle Chicken

by on June 29, 2013 in Main Courses, Slow Cooker June 29, 2013 Main CoursesSlow Cooker
See post on Amee Winters "Modern Southern Cook"’s site!
3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

The chicken comes out of the slow cooker tender and juicy with a nice deep color from the chili peppers. The heat in the chicken is slow and smoky. As you begin eating, you don’t really notice the spice, but as you keep eating, it begins to creep up on you like a smoldering fire. While we ate the chicken as is with a side of potatoes, I can see this recipe used as the base for chicken tacos, enchiladas, quesadillas, etc.

Ingredients

  • 1  Large Yellow Onion, Sliced
  • 3 cloves Garlic, Peeled And Sliced
  • 3  Large Boneless, Skinless Chicken Breasts
  • 7 ounces, weight Canned Chipotles In Adobo
  • ¼ cups Water

Preparation

1. In a large slow cooker, line the bottom with sliced onion and garlic. Place the chicken on top of the onions/garlic. Top with can of chipotles in adobo. Use the 1/4 cup water to rinse the can and pour it into the slow cooker.
2. Place the lid on the cooker. Set to low.
3. Allow to cook for 6-8 hours.

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Ashley on 10.10.2013

This recipe was a little too spicy and we like spicy things and have used Chipotle before. I would use less chipotle chilis. The chicken was a bit dry as well, wasn’t awful but wasn’t something I will make again.

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