Crockpot Southwest Chicken Recipe

5 from 1 vote

This crockpot southwest chicken recipe is low maintenance, packs a ton of flavor, and is easily customizable to your serving preferences.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: Mexican-Inspired

Servings:

Calories: 190kcal

1 ½ lbs boneless skinless chicken breast or chicken thighs
1-2 chipotle peppers in adobo sauce, chopped + 2 tbsp adobo sauce from the can (adjust according to spice preference)
2 teaspoons minced garlic
3 tablespoons honey
2 tablespoons lime juice
1 cup salsa
½ teaspoon smoked paprika
½ teaspoon kosher salt

Spray the inside of the crock pot with non-stick cooking spray. Place the chicken in the crockpot.
Chop two chipotle peppers and measure out 2 tbsp of the adobo sauce from the can and add to the crockpot with the chicken. Add the garlic, honey, lime juice, salsa, smoked paprika, and salt.
Cook the chicken for 4 hours on high or 6 hours on low. Ensure that the chicken reaches an internal temperature of 165 degrees Fahrenheit.
If serving with rice or quinoa, plan ahead for their cooking time and follow the package instructions for the cooking method.
When the chicken has finished, shred chicken with two forks and mix well to ensure it is coated with the sauce left in the crockpot.
Place rice or quinoa at the base of the bowl, top with chicken, and then top with black beans, corn, and any other toppings of choice.

We love to make a salsa of sorts with the toppings listed: beans, corn, avocado, bell pepper, cilantro, lime, and a little bit of salt.
This slow-cooked southwest chicken is gluten-free and dairy-free. However, make sure to verify that the can of chipotle peppers you use are gluten-free. Choose gluten-free or dairy-free toppings if needed.