Slow Cooker Chipotle Chicken with Fire Roasted Tomatoes

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I know I start a lot of my posts like this, but you guys… we eat tacos all the time in Southern California. Really we do. Miles and I have them at least twice a week. It can be hard to cook for two people but tacos always seem to work, and leftovers are easy to use for other things like salads or bowls (you could use this California Green Salsa or these Quick Pickled Onions).  This recipe is great for a few reasons- it is A) slow cooked, B) shredded chicken, instead of pork or beef, and C) so so so flavorful with a smoky, spicy sauce that the chicken just cooks in all day. 

I have a mini Crock Pot that I use pretty regularly if I’m cooking something besides soup or chili. It is perfect for slow cooking for just two people and perfect for this recipe since we’re only going to be cooking 2 chicken breasts. 

In this recipe I decided to do some fire roasted tomatoes because I have the time and because I find it satisfying to not have to use canned tomatoes. But by all means if you are pressed for time you can definitely use a can of tomato sauce, but I highly suggest cooking it down considerably with the onions and chipotles (which you can just chop up instead of blending like you would with the fire roasted tomatoes) in order to get rid of that metallic taste. 

Have fun!

 









 

 



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Slow Cooker Chipotle Chicken with Fire Roasted Tomatoes
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 
Servings: 6
Author: The Sea Salt
Ingredients
  • 1 lb tomatoes, or 15 oz can tomato sauce (see note for shortcut)
  • olive oil
  • kosher salt
  • fresh ground black pepper
  • 1 white onion, sliced (see picture)
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 4 chipotles peppers in adobo
  • 4 Tbsp sauce from chipotle peppers
  • 2 lbs boneless, skinless chicken breast
Instructions

  1. *Skip this step if you're using a can of tomato sauce* Bring a medium pot full of water to a boil. Slit tomatoes with an X using a knife and drop into boiling water for 1 minute. After one minute remove and put in ice bath. Skins should begin to peel away. Remove skins and discard. Preheat broiler. Cut tomatoes in half and place on a small cookie sheet lined with foil. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Place under broiler until tomatoes have started to char. Set aside.  


  2. Heat a cast iron pan over medium high heat. Add a drizzle of olive oil and when the oil is hot add the onions. Cook stirring occasionally for 2-3 minutes or until they start to brown and soften just a little. Add the garlic, cumin, coriander, oregano, bay leaf and a sprinkle of black pepper. Cook stirring often for another 2-3 minutes reducing heat if the onions get too brown or things start to burn. 


  3. Meanwhile, if you are using the whole tomatoes combine them with the chipotle peppers and liquid from chipotle peppers in a blender and blend until smooth. Add to the onions on the stovetop and cook about 2-3 minutes stirring often and making sure to scrape the bottom. If you are using the can of tomato sauce just empty it into the onions along with the chipotles (finely diced) and add a few pinches of kosher salt. 


  4. Cut chicken breasts into large pieces (I cut my breasts into just 4 pieces each) and place in crockpot. Pour the onion tomato mixture over the chicken and stir to combine. Cook on low for 4.5 hours or until it fall apart when you press piece of chicken against the side of the crock pot. It is easy to over cook chicken but it will still shred and be moist, just don't undercook it. 


  5. Remove chicken from the sauce and let cool enough to handle, (during this time I left the crockpot lid off so that the sauce would reduce a little).  Shred chicken using your hands and return to the sauce in the crockpot, stir to combine. Season with salt if necessary. 


  6. Serve in tacos, rice bowls, burritos, on nachos etc.... 




Yum

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