Chipotle Chicken Tacos—slow-cooked to tender perfection in a rich honey-chipotle sauce.
Chipotle Chicken Tacos
My chipotle sauce has been a hit in Pork Taquitos and Pulled Pork Sandwiches—so of course I had to find a way to use it in some chipotle tacos.
Charred tortillas, sweet-and-spicy shredded chicken, black beans, pickled red onions, and avocado make for the best combo.
And they’re easy! The slow cooker takes care of the chicken, the sauce blends in seconds, and toppings are up to you.
Ingredients In Chipotle Chicken Tacos
- Chicken Broth: Use low-sodium broth to avoid it being too salty.
- Boneless, Skinless Chicken Thighs: Trim big pieces of fat for a better texture.
- Light Brown Sugar: Press it down in the measuring cup for the right amount.
- Seasonings: Mix them first for even seasoning and rub directly onto the meat for the best flavor.
- Sweet Chipotle Sauce: Blend until smooth and adjust sweetness or spice if needed.
Quick Tip
Adjust the sauce to taste, adding chipotles gradually to balance sweetness and spice. The tortillas, chicken, and toppings will help mellow the heat.
How To Make Chipotle Chicken Tacos
- Prep Chicken: Pat the chicken dry first so the seasoning sticks better.
- Slow Cook: Avoid opening the lid too often to keep the heat steady.
- Shred Chicken: Use a hand mixer for faster shredding.
- Sauce: Let the sauce sit for a few minutes to let flavors meld.
- Combine: Toss shredded chicken with half the sauce until evenly coated. Add sauce slowly—you can always add more, but you can’t take it out.
- Char Tortillas: Fold them in half while warm so they hold their shape.
- Assemble: Don’t overfill to keep them easy to eat and top with your fave toppings.
Toppings
- Fresh cilantro & lime: Add freshness and cut through the sauce’s sweetness.
- Pickled red onions: My quick version takes under 5 mins with four simple ingredients.
- Avocado or guacamole: Adds creaminess and makes the tacos more filling.
- Black beans: I’ve also used pinto beans in these chipotle chicken tacos.
- Cotija cheese: A salty, crumbly topping—a little goes a long way.
Storage
Leftovers?
Store all the components of chipotle chicken tacos separately!
Chicken: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Sauce: Keep in an airtight container in the fridge for up to a week. Tip: Use leftovers for dipping or drizzling over other meals.
More Delicious Taco Recipes
- Shrimp Tacos with cilantro-lime slaw
- Taco Pasta Salad packed with flavor
- Black Bean Tacos made with pantry staples
- Ground beef Taco Lettuce Wraps
- BBQ Chicken Tacos covered in the best sauce
Chipotle Chicken Tacos
These Crock-Pot Chipotle Chicken Tacos are savory, tender, and so simple all the work is done for you!
Equipment
- Crock-Pot 6-quart
- Blender or food processor
Ingredients
Chicken
Sweet Chipotle Sauce
Toppings
- 12 corn tortillas or flour tortillas
- 1 (15-ounce) can black beans drained and rinsed
- Pickled red onions see note 1
- 2 avocados thinly sliced
- Cotija cheese
Instructions
- Spray a 6-quart Crock-Pot with cooking spray. Pour chicken broth in the Crock-Pot. Trim off fatty parts of chicken thighs. Some fat is fine; most will render off; I just slice off the big pieces on the sides. Combine the brown sugar, chili powder, paprika, cumin, garlic powder, salt, and pepper in a small bowl. Stir and then rub evenly over the chicken.
- Place the seasoned chicken in the Crock-Pot in an even layer. No need to stir. Cover and cook on low for 4–6 hours.
- Once the meat is completely cooked, remove the chicken from the Crock-Pot and place in a large bowl. Shred with two forks.
- When the chicken is almost finished cooking, prepare the sauce. Combine all of the ingredients in a blender or food processor. Blend until completely smooth. Taste and adjust ingredients to preference. Toss about half of the sauce with the shredded chicken to warm it through. Add sauce gradually just until the chicken is nicely coated.
- Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half, so it will fold into a taco later, and set aside.
- Top charred tortillas with saucy chipotle chicken. Add your favorite toppings; we like drained, rinsed, and warmed black beans, thinly sliced ripe avocado, pickled red onions, a sprinkle of cotija cheese, fresh cilantro, and a few squeezes of fresh lime. If desired, add additional chipotle sauce to tacos or dip the tacos in the sauce. Any leftover sauce will stay good for 5–7 days in an airtight container in the fridge and can be tossed with cooked chicken or pork. Enjoy while hot!
Video
Recipe Notes
Note 1: If you’d like to add quick pickled red onions to top these tacos with, you can follow the recipe below.
- 1 large red onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Nutrition
Serving: 1serving | Calories: 623kcal | Carbohydrates: 80g | Protein: 52g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 217mg | Sodium: 1937mg | Potassium: 1077mg | Fiber: 7g | Sugar: 57g | Vitamin A: 648IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I forgot to put the chicken in the crockpot, so I decided to try the Instant Pot. I cooked the thighs with the chicken broth for 10 minutes, followed by a 10 minute natural release, and it worked beautifully! The tacos were SO delicious! Great recipe!
Delish! So happy you were able to make it work with the instant pot! Thanks for your comment! 🙂
I made this for my family and everyone loved it. We ate the leftovers the next day and I think the sauce was even better one day later.
Yay!! So glad to hear it!! I totally agree, anything with chipotle tends to get better by day 2, and stronger which I love!!
This recipe is amazingly awesome! I add roasted red peppers to the sauce and it was even better. Thanks Chelsea.
Ooo that sounds delicious!! I’ll have to try adding some roasted red peppers next time I make this 🙂 Thanks for the comment! I’m so happy you enjoyed this recipe!
These were delicious!
I love this version for tacos! Sometime’s I get tired of the same old stuff…I can’t wait to give this a try!
This is great, I actually put some chicken in the slow cooker yesterday night and I have barbecue sauce, just going to grab some tortillas on my way home.
Wow this chicken looks amazing and so simple. I love slow cooker meals!
This looks completely amazing! So happening next taco tuesday!