These slow cooker chipotle chicken tacos are easy to prepare and full of Mexican flavours. Ready in just a few hours, this is an easy and delicious meal that will leave you coming back for more.
We love tacos in this house. There are so many ways to eat them that they never get boring.
Tacos are great because everyone can build there own, making them a lot of fun for large gatherings. Children also love building their own and picking what goes into them.
The chipotle peppers in these slow cooker chipotle chicken tacos add a spicy and slightly smokey flavour, while the cilantro and lime add a freshness that is common in Mexican flavours. The slow cooking creates chicken that is super tender and moist and easy to shred.
What toppings should I add to my tacos?
What I love about tacos is the endless ways to fill them and that everyone at the table can choose their own toppings. I love really fresh flavours. I chose to top these tacos with charred corn, pickled red onions, queso fresco, my favourite cilantro avocado yogurt dressing and a bit of fresh cilantro for good measure.
Other toppings that would work well with these tacos:
- fresh chopped tomato
- mango salsa
- cheddar cheese
As you can see, the variety of toppings is really only limited to your imagination.
How do you char corn?
There are a couple ways you can do this. My favourite is on the BBQ with fresh corn on the cob. Simply shuck the cob, brush it with a bit of oil, and place it on the grill, turning occasionally until all sides are charred.
However, it is currently winter on Vancouver Island and fresh corn on the cob is nowhere to be found. So for this recipe I fell back to the second method I use.
Heat a cast iron pan on medium high heat, add a bit of oil, and add frozen corn to the pan. Cook and stir occasionally until most of the corn is charred. If you don’t have a cast iron pan, that’s fine, you can use stainless or nonstick pans too.
What are the best tortillas for tacos?
That is really just a matter of preference.
I like both corn and flour tortillas, and there are some brands that actually make tortillas that are a combination of flour and corn.
What you choose will really just depend on what flavours you like, or if you have any allergies.
Flour tortillas are generally softer and more pliable, while corn tortillas are a bit stiffer, but have more flavour.
Flour tortillas can be used straight out of the package. While warming them is nice, it isn’t necessary. However, corn tortillas will tend to split when you fold them if you don’t warm them first.
The other option is hard taco shells, though I’ve never been fond of these myself.
HOW TO MAKE SLOW COOKER CHIPOTLE CHICKEN TACOS
Start by mixing the ingredients for the sauce.
Add the chicken broth, lime juice, adobo sauce, cumin and salt to a small bowl, then chop the cilantro and chipotle peppers, add them to the bowl and mix well.
Place the chicken in a single layer in the slow cooker and pour the sauce over top. Then set the cooker to high and cook for 2.5-3 hours.
Once the chicken is done cooking, remove it from the cooker and pull it apart with 2 forks. It should come apart very easily.
Pour some of the liquid from the slow cooker over the chicken. As much or as little as you like.
Now all you need to do is fill your tacos with the toppings of your choosing.
How can I make these tacos in the instant pot?
This recipe can easily be adapted to the instant pot (or any pressure cooker).
Place the chicken breasts in the pot.
Next mix the ingredients for the sauce, but double everything. The pressure cooker requires more liquid in order to properly pressurize.
Set the cooker to high and set the timer for 10 minutes. Once the timer is complete allow the pot to naturally pressure release for 10 minutes, then turn the valve to release any remaining pressure.
From here, you can follow the same directions as if you are using the slow cooker.
THINGS TO KNOW & HELPFUL TIPS
- Can I make these spicier? Sure, just add more chopped peppers. Add as many as you like.
- Why do my corn tortillas keep splitting? Unlike flour tortillas, corn tortillas are a bit stiffer and drier. When you start to fold or roll them they tend to split. The trick in preventing this is making sure they are warm before filling. You can place a stack in tinfoil, wrap them up and heat in the oven at 300 for about 15 minutes. Or you can heat them on a griddle or skillet on medium heat for approximately 30 second per side, just until pliable.
- Can I leave the cilantro out of this recipe? Yes you can. If you really don’t like cilantro, simply leave it out.
- Can I use an instant pot instead of a slow cooker? Yes! See the instructions in the post above to learn how to do this.
- How can I use any leftover chicken? There are so many ways to use this chicken. Try using it in any recipe that calls for cooked, shredded chicken like this chicken tinga recipe. Or as quick way to make these delicious chicken quinoa burrito bowls.
OTHER RECIPES YOU MIGHT LIKE
Slow Cooker Chipotle Chicken Tacos
- 2 Pounds Chicken breast boneless, skinless
- 1/3 Cup Chicken broth
- 2 Tbsp Lime juice Fresh
- 1 Tbsp Adobo sauce
- 1 tsp Cumin
- 1/4 tsp Salt
- 1/2 Cup Cilantro chopped
- 2 Chipotle peppers in adobo sauce
- 10 6-inch Tortillas flour or corn
- Charred corn
- Pickled onions
- Queso Fresco
- Add the chicken broth, lime juice, adobo sauce, cumin and salt into a small bowl.
- Chop the cilantro and chipotle peppers, add them to the bowl and mix well.
- Place the chicken breasts in a single layer in the slow cooker.
- Pour the sauce over the chicken.
- Set the cooker to high and cook for 2.5-3 hours, depending on your cooker. You will know the chicken is done when it flakes easily when you insert a fork and twist. If you would rather cook these on low, they will take 4-5 hours.
- Remove the chicken from the pot and place it in a bowl. Shred the chicken with 2 forks, then pour some of the sauce from the slow cooker over the shredded chicken. You can use as much or as little as you like.
- Fill your taco with chicken and any optional topping you choose and serve.