Slow Cooker Spicy Chipotle Chicken Recipes

SLOW COOKER CHIPOTLE CHICKEN

Steps:

• Remove skin from chicken and cut off visible fat. Turn slow cooker to high or low depending on how long you want to cook the chicken.
• Combine onion, pepper and drained tomatoes in slow cooker bowl. Finely chop sauce-coated chipotles. You should have about 3 tablespoons (45 mL). Stir into tomatoes along with chili powder, oregano and salt. Place chicken, bone-side up, in sauce. Push into sauce as best you can.
• Cover and cook for 2½ to 3 hours on high or 5 to 6 hours on low until chicken reaches 165°F (74°C). Then if you want a thick sauce, stir cornstarch with 2 tablespoons (30 mL) cold water until dissolved. Gently stir into the sauce. Cover and continue cooking until thickened, about 10 minutes, stirring often. Serve chicken with the sauce spooned over top or spoon sauce over rice and sprinkle with chopped fresh coriander. It's also wonderful over pasta or black beans.

SLOW-COOKER CHIPOTLE CHICKEN AND RICE

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Sprinkle chicken with garlic salt. Cook chicken in skillet over medium heat 6 to 8 minutes, turning occasionally, until brown on all sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Mix chicken, stir-fry vegetables, corn, tomatoes, broth and chilies in cooker.
• Cover and cook on Low heat setting 5 to 6 hours.
• Remove chicken from cooker. Stir rice into mixture in cooker; return chicken to cooker. Increase heat setting to High. Cover and cook 20 to 25 minutes or until rice is tender.

SLOW COOKER SPICY CHICKEN

Steps:

• Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

SLOW-COOKER SPICY CHIPOTLE CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook until each piece is evenly browned on both sides, turning once. Transfer chicken to slow cooker sprayed with cooking spray.
• Sprinkle with seasoning mix, garlic powder and cumin. Add onions and peppers; cover with lid. Cook on HIGH 5 hours or until chicken is done (165°F).
• Transfer chicken to platter. Carefully ladle liquid from slow cooker into 1-qt. glass measuring cup. Add enough boiling water to reserved liquid to measure 1 qt. (4 cups). Return liquid to slow cooker. Add rice; stir. Cover; let stand 5 min. Fluff rice with fork. Serve with chicken.

SPICY SHREDDED SLOW COOKER CHICKEN

Steps:

• Place olive oil in the bottom of a slow cooker.
• Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper together in a small bowl.
• Rub chicken thighs with some of the spice rub and place in the slow cooker. Cover with chicken broth. Add remaining spice mixture and chipotle pepper in adobo and stir until incorporated. Mix in tomato paste.
• Cover and cook until chicken is no longer pink in the centers and juices run clear, on Low, 7 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
• When you're ready to serve, take chicken out and shred with forks. Place back in the sauce and toss to coat.