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Shredded Chipotle Chicken Tacos

Sue Lau
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Prep Time 10 mins
Cook Time 6 mins
Course Main Dish
Cuisine American, Tex-Mex
Servings 10
Calories 137 kcal


  • Slow Cooker or Crock Pot


To Cook:

  • 1-1/2 pounds boneless skinless chicken breast
  • 1/4 cup water
  • 1 cup mild jarred salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon minced garlic
  • 2 canned chipotle chiles (minced)
  • 2 tablespoon adobo sauce (from can of chipotles)

To Build:

  • 10 taco size flour tortillas (warmed)
  • shredded iceberg lettuce
  • diced ripe tomato
  • crumbled queso fresco cheese
  • sour cream
  • salsa or taco sauce


  • Place chicken in the slow cooker.
  • Stir up the water, salsa, cumin, salt, pepper, garlic, minced chipotles and adobo sauce.
  • Pour the sauce over the chicken, cover the crock and cook on low for six hours.
  • Lift out the chicken, shred with two forks and moisten with as much pan sauce as you like (you won't need all of it).
  • Serve chicken on warmed tortillas with toppings of choice.


From the kitchen of palatablepastime.com


Calories: 137kcalCarbohydrates: 18gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 1188mgPotassium: 216mgFiber: 2gSugar: 3gVitamin A: 293IUVitamin C: 1mgCalcium: 48mgIron: 2mg
Keyword crock pot recipes, slow cooker recipes
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