Slow Cooker Honey Chipotle Chicken
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This Slow Cooker Honey Chipotle Chicken seriously couldn’t be easier. Just toss everything into the slow cooker and let it do its thing. Then shred the chicken and use it for tacos, burrito bowls, salads, sliders, or pile it onto nachos for an easy, crowd-pleasing meal.
It’s one of those go-to meals that you make once and can easily enjoy all week (without getting tired of it!).
And if you’re looking for a side to serve with this Honey Chipotle Chicken, be sure to try my Cowboy Caviar, Cilantro Lime Rice, or Avocado Corn Salad.
Table Talk with Tawnie
As a busy mom of three, I’m all about finding easy, low-effort meals that are still delicious and flavorful! If it basically cooks itself, I’m in! This Slow Cooker Honey Chipotle Chicken is definitely one of those recipes. Plus, this chicken is super versatile so you can enjoy it all week without getting tired of it. I don’t know about you, but I can only talk my family into eating the same thing so many times so if I can make one protein and get 2-3 different meals out of it (think tacos, salads, sandwiches) , it’s definitely a win in my book!
- Chicken breasts (or thighs): You can use boneless, skinless chicken breasts or chicken thighs (for extra juiciness), whichever you prefer.
- Chipotle peppers in adobo sauce: These smoky, spicy peppers bring bold heat and depth to the sauce. You’ll need both the peppers and sauce from the can. Feel free to adjust the amount to control the spice level.
- Tomato paste or ketchup: Adds depth and gloss to the sauce! The tomato paste gives a deeper, more savory taste, while ketchup keeps things simple and slightly sweeter.
- Apple cider vinegar or lime juice: A splash of acidity helps to brighten the sauce and balance the sweetness and heat.
- Seasonings: You’ll need smoked paprika, chipotle chili powder, cumin, onion powder, and ancho chili powder. These spices help to give the chicken that signature warm, smoky flavor.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the sauce
Add all the sauce ingredients to the slow cooker and whisk to combine.
Add the chicken
Then add the chicken and turn to coat.
Cook
Cook for 6-7 hours on low (or 3-4 hours on high).
Shred + sauce
Shred the chicken in the slow cooker and stir it into the sauce so it becomes super juicy and glossy🤩
Serve and enjoy!
Enjoy in tacos, burrito bowls, quesadillas, sliders, stuffed sweet potatoes, on a salad, on nachos, etc.!
Expert Tips
- Cook on low: If you’re using chicken breasts, I highly recommend cooking them on low so they stay as tender as possible. Chicken thighs are a bit more forgiving, so you may want to use them if you’re in a rush.
- Shred in the sauce: Shred the chicken directly in the slow cooker so it soaks up every bit of that smoky, sweet sauce.
- Thicker sauce: If you like a thicker sauce, you can leave the lid off for the last 20–30 minutes, or remove some sauce and simmer it on the stove until it’s slightly reduced, then stir it back in.
- Meal prep tip: Double the recipe, then portion and freeze the other half so you can easily grab it later for tacos, bowls, or a quick weeknight meal.
Variations / Substitutions
- 🌶️Spice level: Feel free to adjust the spice level for this one based on your preference (or if you’re making for small kiddos). Use just 1 chipotle pepper and skip the extra adobo sauce if you like things milder, or add an extra chipotle pepper or a pinch of cayenne for more heat.
- 🍯Honey: You can also use maple syrup or agave in place of the honey for a slightly different sweetness.
- Different proteins: This sauce works great with pork, chicken thighs, or even shredded beef.
Storage / Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let chicken cool completely, then freeze in a freezer-safe container or bag for up to 3 months.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
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Slow Cooker Honey Chipotle Chicken
Ingredients
- 2 to 2½ lbs. boneless skinless chicken breasts (or thighs for extra juiciness)
- 1/2 cup honey
- 2-3 chipotle peppers in adobo sauce (finely chopped (adjust to spice preference))
- 1 Tbsp. adobo sauce (from the can)
- 2 Tbsp. tomato paste or ketchup (adds depth + gloss)
- 2 Tbsp. apple cider vinegar or lime juice (for brightness)
- 1 cup chicken broth
- 3 cloves garlic (minced)
- 1 tsp. smoked paprika
- 1 tsp. chipotle chili powder
- 1 tsp. ground cumin
- 1 tsp. onion powder
- 1 tsp. ancho chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 Tbsp. olive oil
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add sauce and seasonings to slow cooker: Add the honey, chopped chipotle peppers, adobo sauce, tomato paste, vinegar/lime juice, chicken broth, garlic, smoked paprika, chipotle chili powder, cumin, onion powder, ancho chili powder, salt, pepper, and olive oil to the slow cooker. Whisk to combine.2 to 2½ lbs. boneless skinless chicken breasts, 1/2 cup honey, 2-3 chipotle peppers in adobo sauce, 1 Tbsp. adobo sauce, 2 Tbsp. tomato paste or ketchup, 2 Tbsp. apple cider vinegar or lime juice, 3 cloves garlic, 1 tsp. smoked paprika, 1 tsp. chipotle chili powder, 1 tsp. ground cumin, 1 tsp. onion powder, 1 tsp. ancho chili powder, 1 tsp. salt, 1/2 tsp. black pepper, 1 Tbsp. olive oil, 1 cup chicken broth
- Add the chicken: Place the chicken breasts (or thighs) into the sauce, turning to coat.2 to 2½ lbs. boneless skinless chicken breasts
- Cook: Cook on low for 6-7 hours or high for 3-4 hours. Chicken should shred easily with two forks when done. Start Timer
- Shred + sauce: Shred the chicken directly in the slow cooker. Stir into the sauce so it becomes super juicy and glossy.
- Serve: Enjoy in tacos, burrito bowls, quesadillas, sliders, stuffed sweet potatoes, on a salad, or nachos!
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let chicken cool completely, then freeze in a freezer-safe container or bag for up to 3 months.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
Love all your recipes!! Can this be made using an insta pot instead of a slow cooker?
Aw thank you soo much Samantha! Yes, totally! Prepare it the same way, but for the Instant Pot you’ll cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes and then release the remaining pressure manually. Open the lid and shred the chicken 🙂 lmk how it goes for you!