Slow cooker Mexican shredded chicken with chipotle, lime and cilantro. Made with chicken thighs and just 10 minutes of prep.
I've made this chicken twice. The first time I didn't do the "finishing step." It was great, obviously, I made it again. But, the second time I followed the entire recipe all the way through and WOW!
- Casey W.
from my actual life
(feel free to skip to the chicken)
When I pulled out my slow cooker to test this recipe, there was a dead fly inside and a piece of tape on the side labeled “Sissom,” left over from last year’s teacher appreciation soup luncheon.
Apparently, that was the last time I used it.
Joe has said for years that slow-cooker food does not taste like love. It is a running joke in our house, although the dead fly suggests I may have taken his position more seriously than I realized.
Then I made this chicken.
I've made it a lot since. Most recently I had my family over for a baked potato bar and used this as the meat topping. Everyone loved it (even my sister who says she hates chicken thighs). I've also used it for tacos, enchiladas and nachos.
It is smoky from the chipotle, sharp with lime and stays really juicy because some of the cooking liquid gets added back after shredding.
It is genuinely simple. About 10 minutes of work and then the slow cooker does its thing.
So, fine. The slow cooker gets an apology.
Bailey
P.S. This is also the chicken I use for my Dinner Drop, the full meal I bring when someone could use one.
ingredients + substitutions
Chicken thighs: Chicken breasts will work, but this recipe was written for thighs because they taste better and are much more forgiving in the slow cooker. Give them a shot. If you use breasts and they turn out a little dry, please do not @ me.
Yellow onion: White onion works just as well.
Garlic: Replace the 3 cloves with ¾ teaspoon garlic powder.
Chipotle pepper and adobo sauce: These create the smoky heat and cannot be replaced without changing the recipe.
Ground cumin: This gives the chicken its earthy flavor and should not be omitted. Chili powder is not a direct replacement.
Chicken broth: Chicken stock works equally well.
Butter: Leave it out if needed. The chicken will be slightly less rich.
Limes: Fresh lime juice is best here. Bottled juice will work, but the flavor will not be as bright.
Cilantro: Leave it out if you do not like cilantro. No replacement is needed.
instructions
- To start, add the chicken thighs straight into the slow cooker with onion, garlic, one finely minced chipotle pepper, adobo sauce, cumin, salt and chicken broth.
- Cook until the chicken is tender enough to shred easily, about 5 to 6 hours on low or 3 to 4 hours on high. Shred the chicken right in the cooking liquid.
- Transfer the shredded chicken to a serving bowl, then ladle over just enough of the cooking liquid to keep it juicy without making it soupy.
- Finish with butter, fresh lime juice and cilantro, then taste and adjust with more salt, lime or adobo sauce if needed.
make it a dinner drop
This chicken happens to be the meal I take people most often. I usually turn it into a taco bar with tortillas and toppings, then add fruit and a couple easy treats.
I wrote out the full Dinner Drop here, including what I pack and how I put it all together.
worth knowing
adjust the heat for your crowd: One chipotle pepper gives the chicken a gentle smoky kick. For younger kids or a milder result, use ½ pepper. Keep the full amount of adobo sauce so you do not lose the flavor along with the heat.
mince the chipotle finely: Whole or roughly chopped, it turns into pockets of heat that one person finds by accident. Minced, the smoke spreads through everything.
taste after the lime goes in: The lime sharpens everything at the end, so wait until after you add it before deciding whether the chicken needs more salt or adobo sauce.
instant pot instructions: Use 1 cup chicken broth. Cook on high pressure for 12 minutes, then allow a 10-minute natural release. Shred the chicken and stir it back into the cooking liquid. If there is more liquid than you want, discard some before serving. Then finish with butter, lime juice and cilantro as directed in the recipe.
storage
refrigerator: Keep leftovers covered in the refrigerator for 3 to 4 days.
freezer: Freeze for up to 3 months with a little of the cooking liquid to keep the chicken from drying out. Thaw overnight in the refrigerator.
reheat: Warm gently on the stovetop or in the microwave with a splash of the reserved cooking liquid if needed.
related
Looking for other Mexican style recipes? Try these:
more slow cooker + instant pot recipes
Recipe
Slow Cooker Mexican Shredded Chicken with Chipotle Lime
Description
Slow cooker Mexican shredded chicken with chipotle, lime and cilantro. Made with chicken thighs and just 10 minutes of prep.
Ingredients
for the chicken:
-
2½ pounds boneless, skinless chicken thighs
-
1 medium yellow onion, sliced
-
3 garlic cloves, smashed
-
1 chipotle pepper in adobo, finely minced
-
3 tablespoons adobo sauce
-
2 teaspoons salt
-
2 teaspoons ground cumin
-
¾ cup (180ml) chicken broth
for finishing:
-
2 tablespoons butter
-
juice of 1-2 limes, to taste
-
¼ cup chopped fresh cilantro
Instructions
Load up the slow cooker: Combine the chicken thighs (2½ pounds), onion (1 medium), garlic (3 cloves), minced chipotle (1 pepper), adobo sauce (3 tablespoons), salt (2 teaspoons), cumin (2 teaspoons), and chicken broth (¾ cup) in a 6-quart slow cooker.
Cook until tender: Cover and cook on LOW for 5 to 6 hours, or HIGH for 3 to 4 hours, until the chicken shreds easily.
Shred the chicken: Shred the chicken directly in the slow cooker using two forks. Break up the softened onions as you go.
Transfer and add liquid: Use tongs or a slotted spoon to transfer the shredded chicken to a large serving bowl. Ladle enough of the cooking liquid over the chicken to keep it moist without making it soupy, about ¼ to ¾ cup.
Do not skip the finishing steps: Butter, lime, and cilantro at the end are what separate this from plain slow-cooker chicken. Cut the butter into small pieces so it melts evenly into the warm chicken, then add the cilantro and juice of 1 lime. Taste and add more lime, salt or adobo sauce as needed. It is thirty seconds of work and it changes the whole thing.
Notes
adjust the heat for your crowd: One chipotle pepper gives the chicken a gentle smoky kick. For younger kids or a milder result, use ½ pepper. Keep the full amount of adobo sauce so you do not lose the flavor along with the heat.
mince the chipotle finely: Whole or roughly chopped, it turns into pockets of heat that one person finds by accident. Minced, the smoke spreads through everything.
taste after the lime goes in: The lime sharpens everything at the end, so wait until after you add it before deciding whether the chicken needs more salt or adobo sauce.
refrigerator: Keep leftovers covered in the refrigerator for 3 to 4 days.
freezer: Freezes well for up to 3 months. The liquid keeps it from drying out. Thaw in the fridge overnight and reheat gently.
instant pot: Use 1 cup chicken broth. Cook on high pressure for 12 minutes, then allow a 10-minute natural release. Shred the chicken and stir it back into the cooking liquid. If there is more liquid than you want, discard some before serving. Then finish with butter, lime and cilantro as directed in recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 289
- Sugar: 0.9 g
- Sodium: 1072.9 mg
- Fat: 11.9 g
- Carbohydrates: 2.7 g
- Protein: 37.8 g
- Cholesterol: 188.5 mg
Comments
No Comments