Chipotle Chicken in the Crockpot
6:00:00 AM
With Summer starting to heat up here in the south, I find that I turn to my slow cooker to keep my house from getting so hot. I made up this recipe because I wanted to create a recipe that gives chicken a little kick without making my children scream because it's too hot. If you eat just the chicken, it's not too spicy--more smoky. But if you use the juice and aromatics to make a sauce--then it's very spicy! So you can have it both ways-perfect if your family isn't all on board with spicy food.
1.5 lb frozen boneless chicken breast tenderloins
1 sweet onion
1 bell pepper
4 chipotles in adobo sauce
3 cloves garlic
3 cloves garlic
1 tbsp yellow mustard
1 tbsp lemon juice
2 tablespoons honey (not shown)
1 1/2 cups chicken broth
Place frozen chicken breasts in the bottom of the crock pot. Chop onion and peppers. Mince garlic. Whisk together remaining ingredients. Add onion, peppers, garlic, and mix well. Pour over chicken. Cook in slow cooker for 6-7 hours on low.
Remove chicken from crockpot and place in stand mixer. Beat on low to shred the chicken easily.
Pour juices and remaining ingredients into a saucepan. Puree using an immersion blender. Simmer for 20 minutes, or until reduced to desired sauce consistency.
Serve chicken on a bun or tortilla with sauce.
Enjoy!
Place frozen chicken breasts in the bottom of the crock pot. Chop onion and peppers. Mince garlic. Whisk together remaining ingredients. Add onion, peppers, garlic, and mix well. Pour over chicken. Cook in slow cooker for 6-7 hours on low.
Remove chicken from crockpot and place in stand mixer. Beat on low to shred the chicken easily.
Pour juices and remaining ingredients into a saucepan. Puree using an immersion blender. Simmer for 20 minutes, or until reduced to desired sauce consistency.
Serve chicken on a bun or tortilla with sauce.
Enjoy!
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