master

My inspiration for this Slow Cooker Chipotle Chicken comes from the super easy Salsa Chicken. It's gluten free, paleo, clean eating, and dairy free.

Katie

Slow Cooker Chipotle Chicken | Get Inspired Everyday!

ground chipotle chili powder

onion powder

garlic powder

ground cumin

sea salt, or to your taste

honey

– 6 ounce can tomato paste, 10 Tablespoons

chicken stock, or water

boneless skinless chicken breasts, about 2 1/2 pounds

Whisk together the spices, sea salt, honey, and tomato paste in a slow cooker. Whisk in a small amount of chicken stock at a time until the mixture isn’t quite as thick before adding the rest of the chicken stock. Whisk until completely combined.

Place the chicken breasts into the tomato/spice mixture and turn to coat both sides.

Top the slow cooker with the lid and set the program for 4 hours on high heat or 8 hours on low heat.

When the cooking time is done, use two forks to pull apart the meat into shreds.

Serve immediately with your choice of sides. Rice/cauliflower rice are great along with taco toppings, like tomatoes, shredded lettuce, sour cream, and grated cheese.

Otherwise if you’re not using the chipotle chicken right away, cool the meat completely in the refrigerator before packaging it into containers for the freezer. Freeze and use within 3 months. To defrost the meat, get the container out of the freezer the night before and place it in the refrigerator to thaw over the next 24 hours.