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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....