Chipotle Pulled Chicken Recipes

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CROCK POT CHIPOTLE PULLED CHICKEN



Crock Pot Chipotle Pulled Chicken image

Crock Pot Chipotle Chicken makes the perfect base for quesadillas, burritos, nachos, salads, or it's delicious served on a bun with coleslaw. Tender pieces of shredded chicken are swimming in a flavorful sauce that is smoky, sweet and spicy.

Provided by Christin Mahrlig

Categories     Main Dish

Time 4h15m

Number Of Ingredients 16

2 cups ketchup
1 medium onion, finely chopped
1/4 cup Worcestershire sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon yellow or spicy mustard
1 tablespoon molasses
3 garlic cloves, (minced)
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1-2 chipotle peppers, chopped plus 2 teaspoons adobo sauce
4 boneless, skinless chicken breasts

Steps:

  • Combine all ingredients except chicken in a 6-quart slow cooker. Stir.
  • Add chicken and turn to coat it in sauce. If chicken breasts are very large, cut them in half.
  • Cover slow cooker and cook on LOW for 4 hours.
  • Shred chicken with 2 forks.

PULLED CHIPOTLE CHICKEN WITH CILANTRO SLAW



Pulled Chipotle Chicken With Cilantro Slaw image

This pulled chicken recipe is smothered in a rich adobo and chipotle-spiked barbecue sauce, and served with a refreshing coleslaw. Try it in tacos.

Provided by Beachbody

Categories     Main Course

Time 37m

Number Of Ingredients 13

½ cup apple cider vinegar, divided use
7 tsp. olive oil mayonnaise
2 Tbsp. fresh cilantro, finely chopped
1 tsp. honey
½ tsp. celery seed
4 cups shredded cabbage (or half a small cabbage)
1 tsp. olive oil
½ medium onion, finely chopped
1 clove garlic, finely chopped
1 chipotle pepper in adobo sauce, chopped
2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce)
½ cup barbecue sauce, no sugar added
3 cups cooked chicken breast, boneless, skinless, shredded

Steps:

  • Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.
  • Add cabbage; mix well. Cover and refrigerate for 20 minutes.
  • Heat oil in large skillet over medium-high heat.
  • Add onion; cook for 4 to 6 minutes, or until onion is translucent.
  • Add garlic; cook for 1 minute.
  • Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.
  • Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.

Nutrition Facts : Calories 326 kcal, Carbohydrate 19 g, Protein 36 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 500 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

CHIPOTLE PULLED CHICKEN



Chipotle Pulled Chicken image

At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. -Tamra Parker, Manlius, New York

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 12 servings.

Number Of Ingredients 17

2 cups ketchup
1 small onion, finely chopped
1/4 cup Worcestershire sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
3 garlic cloves, minced
1 tablespoon molasses
2 teaspoons dried oregano
2 teaspoons minced chipotle pepper in adobo sauce plus 1 teaspoon sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2-1/2 pounds boneless skinless chicken breasts
12 sesame seed hamburger buns, split and toasted
Pickle slices, optional

Steps:

  • In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1031mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 1g fiber), Protein 24g protein.

HONEY-CHIPOTLE CHICKEN



Honey-Chipotle Chicken image

Shredded chicken in a honey-chipotle sauce that I usually use in burritos.

Provided by Randy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 5h40m

Yield 6

Number Of Ingredients 5

⅓ cup honey
6 cloves garlic
4 chipotle peppers in adobo sauce
6 skinless, boneless chicken breasts, or more to taste
2 (15 ounce) cans black beans, drained and rinsed

Steps:

  • Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
  • Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
  • Cook in the slow cooker on Low for 5 hours.
  • Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
  • Continue to cook on Low until cooked through, about 30 minutes more.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 40.6 g, Cholesterol 58.5 mg, Fat 2.9 g, Fiber 10.2 g, Protein 30.8 g, SaturatedFat 0.8 g, Sodium 635.3 mg, Sugar 15.5 g

CHICKEN TACOS WITH CHIPOTLE



Chicken Tacos With Chipotle image

For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.

Provided by David Tanis

Categories     tacos, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25

4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges

Steps:

  • Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
  • Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
  • Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

CROCK POT SHREDDED CHIPOTLE CHICKEN



Crock Pot Shredded Chipotle Chicken image

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

1 lb frozen boneless skinless chicken breast
7 ounces caned chipotle chiles in adobo (not drained)
1 (15 1/2 ounce) can black beans (drained)
1 (15 1/2 ounce) can no salt added whole kernel golden sweetcorn (not drained)
1 (10 ounce) can Rotel tomatoes & chilies (optional,drained, it can it super spicy)

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

COPYCAT CHIPOTLE® CHICKEN



Copycat Chipotle® Chicken image

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 18h15m

Yield 8

Number Of Ingredients 11

1 ounce dried chipotle chile pepper
1 ounce dried ancho chile pepper
½ cup water
½ red onion, cut into small chunks
4 cloves garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 ½ pounds skinless, boneless chicken thighs

Steps:

  • Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
  • Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
  • Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
  • Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Nutrition Facts : Calories 293 calories, Carbohydrate 5.8 g, Cholesterol 88.3 mg, Fat 18.7 g, Fiber 2.1 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 526.1 mg, Sugar 0.3 g

CHIPOTLE'S CHICKEN RECIPE BY TASTY



Chipotle's Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 1 serving

Number Of Ingredients 5

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the chicken all over with salt and pepper.
  • Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown, 4 minutes per side.
  • Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  • Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  • Enjoy!

PULLED CHICKEN



Pulled chicken image

Remake a street-food favourite, pulled pork, with juicy chicken thighs to cut the calories for a healthy taco filling

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 12

8 bone-in chicken thighs , skin removed and discarded and trimmed of any big bits of fat
2 tbsp chipotle paste
250ml passata
75g barbecue sauce
1 onion , chopped
juice 3 limes , plus extra wedges to serve (optional)
2 x 400g cans black beans , drained and rinsed
215g can refried beans
1 small, ripe avocado , diced
½ small pack coriander , leaves only
3 Little Gem lettuces , shredded
8-12 tacos , or cooked rice, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.
  • Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.
  • When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.
  • Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.

Nutrition Facts : Calories 353 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 29 grams protein, Sodium 1.2 milligram of sodium

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2022-06-01 Cooked Chicken – You can use shredded chicken breasts, thighs, or a combination of them. If you’re short on time, rotisserie chicken is a great option. Yellow Onion and Garlic – I sautéed the onion and garlic and then blended them into the sauce. Many traditional tinga de pollo recipes leave the onions unblended. Feel free to use whatever …
From reciperunner.com


PULLED CHICKEN SANDWICH WITH CRUNCHY SLAW - THE ENDLESS MEAL®
2021-04-09 Make the pulled chicken. This is as easy as simmering chicken breasts in orange juice with chipotle peppers and a few other flavors. After an hour you can use two forks to easily pull the chicken into pieces. Make the sauce. Simply boil the sauce that you used to cook the chicken until it reduces and becomes sticky, like BBQ sauce. Make the slaw.
From theendlessmeal.com


CROCK POT RASPBERRY CHIPOTLE PULLED CHICKEN - FLOUR ON MY FACE
2015-02-13 Trim the fat from the boneless chicken breasts and place in a single layer in the bottom of an (affiliate) 6-quart crock pot. Pour BBQ sauce over the chicken and stir to cover all sides. Cook on high for 3-4 hours depending on the thickness of the chicken. Using two forks pull the chicken breast meat apart. Serve on a pretzel roll with two of ...
From flouronmyface.com


CHIPOTLE PULLED CHICKEN ON CORN SPOON BREAD » CHICKEN FARMERS …
Recipe Chipotle Pulled Chicken on Corn Spoon Bread. Prep Time: 15 min. Cook Time: 20 min. Serves: 6. Recipe from Canadian Living’s “Cook of the Year” contest. Caroline Gray of Pointe-Claire, Quebec, won accolades and first place with her Mexican-inspired recipe. Corn flour, which is finer than the usual cornmeal and closer to the texture of all-purpose flour, gives the bread …
From saskatchewanchicken.ca


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