Chipotle Chicken Tacos

Finished chipotle chicken tacos, ready to eat, topped with fresh cilantro, pickled onions, and other toppings.

Print Recipe

5 from 5 votes

These Crock-Pot Chipotle Chicken Tacos are savory, tender, and so simple—all the work is done for you!

Prep Time25

Cook Time4

Total Time4 25

Course: Dinner

Cuisine: American, Mexican

Keyword: Chipotle Chicken Tacos

Servings: servings

Author: Chelsea Lords

Cost: $16.10

Equipment

6-quart Crock-Pot 6-quart
Blender or food processor

Ingredients

Chicken

2 cups chicken broth
3 pounds boneless, skinless chicken thighs
2 tablespoons light brown sugar packed
1/2 tablespoon chili powder
1/2 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 tablespoon salt
1/2 teaspoon pepper

Sweet Chipotle Sauce

1 cup ketchup
1/2 cup light brown sugar lightly packed
2/3 cup + 1 tablespoon honey
1 tablespoon chipotle peppers in adobo sauce
2 tablespoons adobo sauce
1-1/2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Toppings

12 corn tortillas or flour tortillas
1 (15-ounce) can black beans drained and rinsed
Pickled red onion see note 1
1-1/2 cups avocado 2 avocados, thinly sliced
Cotija cheese

US - Metric

Instructions

Spray a 6-quart Crock-Pot with cooking spray. Pour chicken broth in the Crock-Pot. Trim off fatty parts of chicken thighs. Some fat is fine; most will render off; I just slice off the big pieces on the sides. Combine the brown sugar, chili powder, paprika, cumin, garlic powder, salt, and pepper in a small bowl. Stir, then rub evenly over the chicken.
Place the seasoned chicken in the Crock-Pot in an even layer. No need to stir. Cover and cook on low for 4–6 hours.
Once the meat is completely cooked, remove the chicken from the Crock-Pot and place in a large bowl. Shred with two forks.
When the chicken is almost finished cooking, prepare the sauce. Combine all the ingredients in a blender or food processor. Blend until completely smooth. Taste and adjust ingredients to preference. Toss about half the sauce with the shredded chicken to warm it through. Add sauce gradually just until the chicken is nicely coated.
Spray both sides of the tortillas with cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half, so it will fold into a taco later, and set aside.
Top charred tortillas with saucy chipotle chicken. Add your favorite toppings; I like drained, rinsed, and warmed black beans, thinly sliced ripe avocado, pickled red onions, a sprinkle of cotija cheese, fresh cilantro, and a few squeezes of fresh lime. If desired, add additional chipotle sauce to tacos or dip the tacos in the sauce. Any leftover sauce will stay good for 5–7 days in an airtight container in the fridge and can be tossed with cooked chicken or pork. Enjoy while hot!

Video

Notes

Note 1: If you'd like to add quick pickled red onions to top these tacos with, follow the recipe below:

1 large red onion, thinly sliced
1/4 cup red wine vinegar
1 teaspoon salt
1 tablespoon granulated sugar

In a medium bowl, combine the red onion, red wine vinegar, salt, and sugar. Toss to coat. Leave at room temperature and toss every 5 minutes or so while preparing the rest of the meal.

Storage: Store chicken in an airtight container in the fridge for up to 4 days (or freeze for 3 months). Sauce lasts a week in the fridge. Store toppings separately in the fridge.

Nutrition