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Crock Pot Chipotle Chicken Bowl

Serve an easy, homemade chipotle chicken bowl with this simple Crock Pot recipe! Use the shredded chicken in tacos, salads, or nachos, too.
Course Dinner
Cuisine American, Mexican
Keyword chipotle chicken bowl, chipotle chicken burrito bowl, crock pot chicken
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 people
Calories 253kcal
Author Blair Lonergan

Ingredients

  • 1 small onion, diced (about 1 cup)
  • 1 (16 ounce) jar mild thick and chunky salsa
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • Juice from 1 lime
  • 1 ½ tablespoons finely chopped canned chipotle peppers in adobo sauce
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • 2 lbs. boneless, skinless chicken thighs or boneless, skinless chicken breast
  • For serving: cooked white or brown rice, shredded iceberg lettuce, black beans or pinto beans, shredded Monterey Jack or cheddar cheese, salsa, sour cream, pickled red onion, pico de gallo, or guacamole

Instructions

  • In a 6-quart (or larger) slow cooker, stir together onion, salsa, honey, soy sauce, Worcestershire sauce, lime juice, chipotle chiles, salt, garlic powder, cumin, paprika, and oregano.
    Process shot showing how to make chipotle chicken in a Crock Pot
  • Add chicken and toss to coat.
    Adding chicken thighs to a slow cooker.
  • Cover and cook until chicken reaches an internal temperature of 165°F, about 1-2 hours on HIGH or 3-4 hours on LOW.
  • Remove chicken and shred with forks. Stir the chicken back into the cooking juices.
  • Assemble individual bowls with desired ingredients (such as rice, lettuce, beans, cheese, salsa, and guacamole), adding the shredded chicken on top.
    Chipotle chicken bowl with rice and toppings on a table.

Notes

  • You do not need to add any extra liquid to the Crock Pot. The juices from the salsa, onion, lime juice, soy sauce, and Worcestershire sauce, as well as the condensation from the slow cooker, should be more than enough liquid by the end. You don’t want to water-down the sauce.
  • Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1 hour. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
  • Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Just get familiar with your pot and adjust accordingly.

Nutrition

Serving: 1/6 of the chicken | Calories: 253kcal | Carbohydrates: 18g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1480mg | Potassium: 684mg | Fiber: 2g | Sugar: 13g | Vitamin A: 575IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg