SLOW COOKED CHIPOTLE CHICKEN
Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 3h55m
Yield 6
Number Of Ingredients 11
Steps:
- Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
- Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
- Reduce heat and add garlic; cook for 1 minute.
- Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
- Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
- Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
- Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 4.7 g, Cholesterol 115.8 mg, Fat 24.9 g, Fiber 0.5 g, Protein 32.4 g, SaturatedFat 11.1 g, Sodium 376 mg, Sugar 1.1 g
CROCK POT SHREDDED CHIPOTLE CHICKEN
This is a recipe that's very easy and simple. I think it's some of the most flavorful chicken (I've made) with no salt added! I love these as tacos with romaine lettuce, pico de gallo, shredded cheesed and some sour cream. It get's really spicy with the added Ro*Tel in there so I omit it unless I'm wanting a lot of heat. I added the beans and corn because it's "acts" like a corn salsa/refried beans, I suppose. It's great to throw together before you run off to work. It feeds me for a week but I cook for one.
Provided by LilDeady
Categories One Dish Meal
Time 6h10m
Yield 18 tacos, 4 serving(s)
Number Of Ingredients 5
Steps:
- put the frozen chicken on the bottom of the crock pot
- add the rest of the ingredients on top.
- spread over the chicken and make sure the top is coated as much as possible.
- Cook on low for 6-8 hours.
- shred then enjoy (Make sure that you shred up the chipotles too).
Nutrition Facts : Calories 299.9, Fat 4.1, SaturatedFat 0.9, Cholesterol 72.6, Sodium 619.6, Carbohydrate 34.2, Fiber 8.2, Sugar 2.1, Protein 33.4
CROCK POT CHIPOTLE CHICKEN WITH SWEET POTATOES
This is a wonderful dish. The heat from the chipotle is nicely mellowed by the sour cream and the sweetness from the sweet potatoes. I would serve this to company---very yummy. Posted from A Year of Slow Cooking.
Provided by Worland
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add the chicken to the crock pot.
- Prepare the vegetables and add on top of the chicken.
- Put in the broth, and add the spices.
- Cover and cook on low for 6-8 hours, or until the chicken is done and is beginning to shred.
- Before serving, stir in the sour cream. If needed, heat on high for 30 minutes to bring back to desired serving temperature.
- Add brown sugar in small increments if you want to cut the heat.
- Serve over pasta or brown rice.
Nutrition Facts : Calories 259.4, Fat 15.5, SaturatedFat 7.1, Cholesterol 65.3, Sodium 147.8, Carbohydrate 11, Fiber 2, Sugar 3.2, Protein 19.8
CROCK POT CHIPOTLE CHICKEN AND PINTOS
This is a delious Mexican meal that with a modern flavor, but made in the trusty crock pot. You can double the recipe.
Provided by Roxygirl in Colorado
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken, pinto beans, green chiles, chipotle chiles, and gravy mix (dry) in this order in crock pot.
- Cover and cook on low heat setting 8-10 hours.
- About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
- Meanwhile, gently stir tomato into chicken mixture.
- To serve, spoon about 1-1/4 cups chicken mixture over 1/2 cup rice.
- Sprinkle with cilantro.
Nutrition Facts : Calories 637.7, Fat 15.7, SaturatedFat 3.1, Cholesterol 142.8, Sodium 419.7, Carbohydrate 70.2, Fiber 21.2, Sugar 6, Protein 55.8
CROCK-POT CHIPOTLE CHICKEN TACOS
I love the distinct flavor of the chipotle chiles in this recipe, and using chicken thighs is a refreshing change from the frequently used ground beef and taco seasoning. For milder heat use less chiles and seed them!
Provided by Chef NeedSumHelp
Categories Chicken
Time 4h30m
Yield 8 Tacos, 4 serving(s)
Number Of Ingredients 10
Steps:
- In crock-pot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
- Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
- This recipe can be made in the oven too, just preheat oven to 350 degrees. and use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours.
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