This recipe for Spicy Slow Cooker Pulled Chicken was inspired by Fit Slow Cooker Queen’s Instagram post for Slow Cooker Cilantro-Lime Chicken. My recipe is just for the chicken because I wanted to make a big batch to be able to freeze. You could certainly add corn and black beans like she does if you like. I like the idea of adding some onion and bell peppers to bump up the low carb vegetables. For now though, this recipe is just for the chicken.
Talk about a versatile chicken recipe.
What is so great about this recipe is the number of ways you can use this chicken. Below is a taco I whipped up for lunch. I just added some cheese, radishes and a dollop of green chile yogurt topping. I’ll post that recipe soon. This taco was as quick to make as a sandwich. You could also use this chicken in a salad. Just skip the tortilla and add lettuce.
This recipe takes only the time to plop some boneless, skinless chicken breasts in the slow cooker and top them with some spices, a can of enchilada sauce and a canned chipotle pepper or two. That’s it. Better yet, you can make a double or triple batch to freeze. Use this chicken for enchiladas, tacos, burritos or even on a bun. You could even serve it over rice or pasta. Can you get more versatile?
Ok, get your slow cooker out and spray it with some cooking spray. Then plop some boneless skinless chicken breast into it. Sprinkle some dry cilantro, oregano, cumin, garlic powder and onion powder over the chicken. Now pour a can or two of red enchilada sauce over the top. Add a bit of Better Than Bouillon Chicken flavored paste and one or two canned chipotle chiles and a bit of the adobo sauce. Put the lid on and set your cooker to high for 2 1/2 hours. Walk away.
Yup, that’s it. Well, almost. I usually flip the chicken after about an hour. At 2 hours, I take the chicken out and shred it using two forks. I let the shredded chicken cook for another 30 minutes so that it absorbs all that red chile flavor. Done.
The measurements in the recipe are more of a guideline. I usually just sprinkle the seasonings over the chicken. Give it a taste once you have shredded the chicken and make any adjustments to get it to your liking. One more thing, Las Palmas Enchilada Sauce is pictured here but, after making this a few more times, I prefer the Hatch Brand of Red Enchilada Sauce. It’s a bit thicker and has less of a vinegar taste. Really though any canned enchilada sauce will work.
I would love to hear what y’all do with this. Don’t be shy.
Spicy Slow Cooker Pulled Chicken
Use this chicken any number of ways. In enchiladas, tacos, burritos or even over pasta or rice.
- 3 large boneless skinless chicken breasts
- 1 can enchilada sauce
- 1/2 tsp dried cilantro
- 1/2 tsp dried oregano
- 1/2 tsp dried cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Better than Boullion or 1 Boullion cube
- 1 to 2 canned chipotle chile peppers plus a bit of the adobo sauce
Spray slow cooker crock with cooking spray
Place chicken breasts in cooker
Sprinkle spices over the top of chicken.
Pour enchilada sauce over everything
Add in Better than Boulllion Paste and chipotle peppers.
Cook on high for 2 1/2 hours. If you like, flip the chicken after about an hour.