Easy Slow Cooker Chipotle Chicken | Elizabeth Rider

These Slow Cooker Chipotle-Honey Chicken Tacos might be one of the easiest dinners you’ll ever make, yet they taste like something that simmered all day in a restaurant kitchen. Sweet honey perfectly balances smoky chipotle, and a few simple pantry staples do the rest.

You can use this Chipotle Chicken Recipe for tacos, burrito bowls, salads, quesadillas, or with rice—it’s truly versatile and great for meal prep or feeding a crowd. I prefer boneless, skinless chicken breasts here for a lean, tender result, but chicken thighs work beautifully too.

This recipe is adapted from the famous New York Times Cooking version with over 13,000 five-star reviews, and it’s every bit as easy as it sounds. It’s not overly sweet (the honey simply balances the smoky heat of the chipotle in adobo), and it turns out perfectly every time.

What You’ll Love About Easy Slow Cooker Chipotle Chicken Tacos

Ingredients for Chipotle Chicken

• 1½ pounds boneless, skinless chicken breasts (or thighs)
• 3 tablespoons honey
• 1 teaspoon onion powder (or ½ small fresh onion, finely minced)
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• ½ teaspoon ground cumin
• 1 teaspoon kosher salt
• 2–3 tablespoons adobo sauce from a can of chipotle peppers in adobo*
• Optional for heat: 1 to 2 whole Chipotle peppers from the same can
• Juice of 1 lime
• Optional: 1 (15-ounce) can black beans, rinsed and drained
• Tortillas, for serving
• Optional toppings: pickled red onions, avocado slices, cilantro, Mexican cheese, and/or shredded cabbage

How To Make Easy Slow Cooker Chipotle Chicken Tacos

1. Combine and cook: Add the chicken, honey, onion and garlic powders (or fresh onion and garlic), cumin, salt, adobo sauce, and chipotle peppers (if using) to a 5–8 quart slow cooker. Stir well to coat the chicken.
2. Shred and finish: Using two forks, shred the chicken directly in the sauce. Add the black beans and lime juice, then stir to combine. Cover and let it warm for about 10 minutes. Taste and adjust salt as needed. Switch the slow cooker to warming function.
3. Serve: Spoon the chipotle chicken into warm tortillas and top with your favorite toppings. They are great with pickled red onions, avocado, and a sprinkle of cilantro.

Tips & Variations

• Skip the beans (or cook them separately): You can easily leave the black beans out if you prefer. If you’d like to serve them on the side, gently heat drained and rinsed beans in a medium pot on the stove about 30 minutes before serving, adding a few ladlefuls of the chipotle-honey sauce from the slow cooker. This infuses flavor without committing everyone to beans—I often do this when entertaining if some guests skip them.
• Adjust the spice level: The adobo sauce brings plenty of smoky flavor without overwhelming heat. For a mild version, use only the sauce. For medium or spicy, add one or two of the whole chipotle peppers from the can.
• Thick or saucy: If you like your chicken extra saucy, add a splash of broth or water before cooking. For a thicker consistency, simmer uncovered for 5–10 minutes after shredding.
• Sweetness balance: Don’t skip the honey—it’s not meant to make the dish sweet, but to round out the smoky spice of the chipotle and create a perfectly balanced sauce.
• Protein swaps: This recipe also works beautifully with pork tenderloin or boneless chicken thighs.
• Meal prep made easy: This recipe doubles or triples easily and freezes well. Reheat gently with a splash of water or broth to loosen the sauce.
• Serving ideas: Try it in tacos, burrito bowls, quesadillas, salads, lettuce wraps, or even stuffed into roasted sweet potatoes. I like to serve it with my Spanish Rice or Cilantro Lime Rice. It’s also great with Cilantro Lime Slaw.
• Instant Pot version: For a faster method, cook everything on high pressure for 13 minutes, let pressure release naturally for 5 minutes, then shred, stir in the beans and lime juice, and serve. See notes below recipe card for full Instant Pot version.

Storage & Reheating

• Reheat: Warm gently on the stove or in the microwave with a splash of water or broth to loosen the sauce.
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: You can freeze cooked chicken if needed. It does change the texture a little, so I don’t prefer it. If needed, freeze shredded chicken in an airtight container or freezer bag (without toppings) for up to 3 months.

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Serving & Topping Ideas

This slow cooker chipotle chicken recipe is endlessly versatile. Serve it however you like—taco night, meal prep bowls, or even stuffed into roasted sweet potatoes. Here are a few of my favorite ways to enjoy it:

Taco Bar:
Set out warm tortillas, shredded chipotle chicken, and a variety of toppings so everyone can build their own.

Favorite Toppings:

• Sliced avocado or guacamole
• Pickled red onions (adds great contrast to the smoky flavor)
• Chopped cilantro or green onions
• Shredded cabbage or slaw for crunch
• Crumbled cotija cheese, cheddar cheese, or Mexican cheese
• Fresh lime wedges
• Greek yogurt or sour cream to cool the heat

Other Serving Ideas:

• Burrito Bowls: Serve over rice or quinoa with black beans, roasted veggies, and your favorite toppings.
• Salads: Add to a bed of greens with avocado, tomatoes, and a drizzle of lime crema or vinaigrette.
• Quesadillas or Tostadas: Layer the shredded chicken with cheese and crisp it up for a quick, satisfying meal.
• Lettuce Wraps: Use large romaine or butter lettuce leaves for a lighter option.
• Stuffed Sweet Potatoes: A cozy and nutrient-packed way to repurpose leftovers.

Tip: If you’re entertaining, serve the chicken straight from the slow cooker on the “warm” setting and keep tortillas wrapped in foil or in a tortilla warmer to stay soft.

Instant Pot Variation

To make Instant Pot Chipotle-Honey Chicken, add the chicken, honey, adobo sauce, chipotle peppers (if using), onion powder, garlic powder, salt, and cumin to your Instant Pot. Stir well to coat.

Cook on high pressure for 13 minutes, then allow the pressure to release naturally for 5 minutes before manually releasing any remaining pressure.

Remove the chicken and shred it with two forks. If you’d like a thicker sauce, set the pot to Sauté and simmer for 5 minutes to reduce. Return the shredded chicken to the pot, stir in the black beans and lime juice, and let everything warm through for 2–3 minutes.

Serve in tortillas with avocado, pickled red onions, or your favorite toppings.

Tip: The Instant Pot version delivers the same deep, smoky flavor as the slow cooker recipe—but in a fraction of the time. Perfect for busy weeknights or quick meal prep!