Easy Slow Cooker Chipotle Chicken Recipe

This Slow Cooker Chipotle Chicken Recipe is perfectly tender, moist and full of delicious chipotle flavor. Serve it with tortillas for Chipotle Chicken Tacos, or as a taco salad to keep things low carb.

What Makes This A Spectacular Slow Cooker Recipe

If you’re looking for a great Mexican Instant Pot recipe that’s full of flavor but is quick and easy to make , you’re going to love this Slow Cooker Chipotle Chicken Recipe.

• Flavor. It’s perfectly tangy, salty and just spicy enough (but not too spicy) that it’s sure to be a hit with the whole family. The chicken cooks up super tender and juicy, and it’s so very easy to make.
• Slow Cooker. If you’re like me, sometimes you just need a good slow cooker recipe to make the day easier. Whether you’ve had a long day at work, your to-do list is getting a little overwhelming, or you just don’t feel like slaving over a stove , this Slow Cooker Chipotle Chicken Recipe is the perfect way to get a delicious dinner on the table without having to babysit it while it cooks.
• Low Carb. Not only is this chicken recipe easy to make, but it’s also low carb and gluten-free . You can serve this recipe with tortillas for your non-keto family members and serve it with a salad or over cauliflower rice for those who are counting carbs. Either way you eat it, you’re sure to be full and happy when you’re done.

Ingredients You’ll Need

• 3 TBSP Apple Cider Vinegar - Adds tanginess and brightness, balancing the smoky heat of the chipotle and cutting through the richness of the chicken.
• 1 Chile in Adobo Sauce - Brings deep smoky heat and rich, earthy flavor. The adobo sauce adds a savory, slightly sweet, and tangy undertone.
• 6 Garlic Cloves - Infuses the chicken with bold, aromatic flavor that enhances the overall depth of the dish.
• 1 TBSP Ground Cumin - Adds warm, earthy notes and a hint of smokiness, complementing the chipotle.
• 2 tsp Oregano - Provides an herby, slightly floral flavor that balances the spices and enhances the Mexican-inspired profile.
• 1.5 tsp Salt - Essential for seasoning, it enhances and rounds out all the flavors.
• 1 TBSP Red Chili Powder - Contributes mild heat, vibrant color, and a layered chili flavor to the sauce.
• 1/4 tsp Ground Cloves - A subtle spice that adds warmth and a hint of sweetness, deepening the complexity of the dish.
• 1 Cup Water - Provides liquid for slow cooking, helping the chicken stay moist and tender while carrying the flavors of the spices.
• 1 Pound Boneless Skinless Chicken Thighs - The main protein; thighs stay juicy and shred beautifully after slow cooking, perfect for tacos.
• 2 TBSP Lime Juice - Squeezed in at the end for a fresh, citrusy brightness that lifts and balances the smoky, spicy flavors.

Is Chipotle Chicken Spicy?

This Slow Cooker Chipotle Chicken Recipe does have some spice to it, but it’s not burn-your-tastebuds-off spicy. It has a nice heat to it without being too intense.

If you’re afraid that it will be too spicy for your liking, try serving it with some tortillas or over some brown rice to help subdue some of the heat.

How To Make Crockpot Chipotle Chicken Tacos

1. Blend. In a small blender jar, blend together vinegar, chipotle chili, garlic, cumin, oregano, salt, chile powder, ground cloves, and water.
2. Combine. In the slow cooker , combine the chicken thighs and the blended ingredients.
3. Cook. Cook in the slow cooker for 6 hours on low.
4. Shred And Serve. Remove the chicken thighs to a cutting board . Using two forks, shred the chicken. Add it back to the slow cooker . Stir in lime juice and serve alone or on tortillas for tacos.

Tips And Tricks

Making slow cooker chipotle chicken tacos is wonderfully easy, but a few tips and tricks can help you maximize flavor and achieve perfectly tender, juicy chicken every time:

• Doubling. I wrote this for 1 pound of meat because many of us can’t finish several pounds of meat at once. But you can always double or triple the recipe. Just leave the water to 1 cup if you double the recipe.
• Freezing. You can freeze the leftovers along with some of the cooking liquid to keep it moist when defrosting.
• Pressure Cooker. To make this in the pressure cooker , reduce water to 1/4 cup. Cook at high pressure for 10 minutes, and allow the pot to rest undisturbed for 10 minutes. Then, release all remaining pressure.

Variations

Slow cooker chipotle chicken tacos are already full of smoky, bold flavor, but you can easily switch things up to suit different tastes and occasions. Here are some tasty variations to try:

• Extra Smoky - Add a touch of smoked paprika or fire-roasted tomatoes for deeper flavor.
• Sweet & Spicy - Stir in a bit of honey, brown sugar, or pineapple juice to balance the chipotle heat with sweetness.
• Creamy Chipotle - Mix in a dollop of sour cream or Greek yogurt (or vegan alternatives) after shredding the chicken for a creamy sauce.
• Veggie Boost - Add bell peppers, onions, or corn into the slow cooker for extra texture and flavor.

What To Eat With Chipotle Chicken

Chipotle chicken tacos are smoky, spicy, and full of flavor, and pairing them with the right sides can turn them into a complete, satisfying meal. Here are some delicious options to serve alongside them:

• Salad - Use the cooking liquid as a dressing. You may choose to use romaine lettuce, sour cream, salsa, guacamole, chopped red onions, and cilantro.
• Tacos - Wrap in corn or four tortillas with chopped red onions and cilantro.
• Over Rice - Cook brown rice pot in pot in the same pot as the meat cooks.
• Cauliflower Rice - Keep things keto-friendly by serving this with some cauliflower rice.

More Great Slow Cooker Recipes

• Slow Cooker Cranberry Meatballs - The perfect appetizer for your next get together.
• Slow Cooker Chana Masala - Restaurant-style chana masala at home that is full of flavor.
• Peach Chutney - So good that you’re going to want to put it on everything!
• Slow Cooker Indian Butter Chicken - Super simple, no fuss, authentic Indian Butter chicken.
• Tuscan Ribollita - Full of wonderful vegetables, beans, and rich spices.
• Slow Cooker Safed Chicken Korma - A rich, creamy, mildly-spiced but very flavorful dish.
• Thai Green Curry - A perfect, authentic Thai curry with chicken and vegetables.
• Slow Cooker Thai Chicken - A good mix of sweet, hot, tart and creamy
• Crockpot BBQ Chicken - A great pulled chicken recipe that is great for meal prep and sandwiches.

How Long Does It Last?

Slow Cooker Chipotle Chicken will stay fresh in the refrigerator for up to 4 days when stored in an airtight container.

Allow the chicken to cool completely before refrigerating to prevent excess moisture buildup, which can make the sauce watery.

Can You Freeze It?

If you want to extend its shelf life, you can freeze it for up to 3 months in a freezer-safe container or resealable bag.

When you’re ready to enjoy it, thaw the chicken in the refrigerator overnight and reheat gently in a skillet or microwave until warmed through.

Watch The Video

Easy Slow Cooker Chipotle Chicken Recipe | Chipotle Chicken Tacos

Equipment

• Slow Cooker

Ingredients

• ▢ 3 tablespoons Apple Cider Vinegar
• ▢ 1 Chipotle Chile in Adobo Sauce
• ▢ 6 Garlic Cloves
• ▢ 1 tablespoon Ground Cumin
• ▢ 2 teaspoons Dried Oregano
• ▢ 1.5 teaspoons Kosher Salt
• ▢ 1 tablespoon Mexican Red Chili Powder
• ▢ 1/4 teaspoon Ground Cloves
• ▢ 1 cup Water
• ▢ 1 pound Boneless Skinless Chicken Thighs
• ▢ 2 tablespoons lime juice

Instructions

• In a small blender jar, blend together vinegar, chipotle chili, garlic, cumin, oregano, salt, chile powder, ground cloves, and water.
• In the slow cooker , combine the chicken thighs and the blended ingredients.
• Cook in the slow cooker for 6 hours on low.
• Remove the chicken thighs to a cutting board . Using two forks, shred the chicken. Add it back to the slow cooker . Stir in lime juice and serve.

Tips And Tricks For Making Slow Cooker Chipotle Chicken

• Doubling. I wrote this for 1 pound of meat because many of us can’t finish several pounds of meat at once. But you can always double or triple the recipe. Just leave the water to 1 cup if you double the recipe.
• Freezing. You can freeze the leftovers along with some of the cooking liquid to keep it moist when defrosting.
• Pressure Cooker. To make this in the pressure cooker, reduce water to 1/4 cup. Cook at high pressure for 10 minutes, and allow the pot to rest undisturbed for 10 minutes. Then, release all remainin pressure.

Chipotle Chicken Serving Suggestions

• Salad: Use the cooking liquid as a dressing. You may choose to use romaine lettuce, sour cream, salsa, guacamole, chopped red onions, and cilantro.
• Tacos: Wrap in corn or four tortillas with chopped red onions and cilantro.
• Over Rice: Cook brown rice pot in pot in the same pot as the meat cooks.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.

If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!

Password:

Easy Slow Cooker Chipotle Chicken Recipe | Chipotle Chicken Tacos

Ingredients

• 3 tablespoons Apple Cider Vinegar
• 1 Chipotle Chile in Adobo Sauce
• 6 Garlic Cloves
• 1 tablespoon Ground Cumin
• 2 teaspoons Dried Oregano
• 1.5 teaspoons Kosher Salt
• 1 tablespoon Mexican Red Chili Powder
• 1/4 teaspoon Ground Cloves
• 1 cup Water
• 1 pound Boneless Skinless Chicken Thighs
• 2 tablespoons lime juice

Instructions

• In a small blender jar, blend together vinegar, chipotle chili, garlic, cumin, oregano, salt, chile powder, ground cloves, and water.
• In the slow cooker , combine the chicken thighs and the blended ingredients.
• Cook in the slow cooker for 6 hours on low.
• Remove the chicken thighs to a cutting board . Using two forks, shred the chicken. Add it back to the slow cooker . Stir in lime juice and serve.

Tips And Tricks For Making Slow Cooker Chipotle Chicken

• Doubling. I wrote this for 1 pound of meat because many of us can’t finish several pounds of meat at once. But you can always double or triple the recipe. Just leave the water to 1 cup if you double the recipe.
• Freezing. You can freeze the leftovers along with some of the cooking liquid to keep it moist when defrosting.
• Pressure Cooker. To make this in the pressure cooker, reduce water to 1/4 cup. Cook at high pressure for 10 minutes, and allow the pot to rest undisturbed for 10 minutes. Then, release all remainin pressure.

Chipotle Chicken Serving Suggestions

• Salad: Use the cooking liquid as a dressing. You may choose to use romaine lettuce, sour cream, salsa, guacamole, chopped red onions, and cilantro.
• Tacos: Wrap in corn or four tortillas with chopped red onions and cilantro.
• Over Rice: Cook brown rice pot in pot in the same pot as the meat cooks.

Easy Slow Cooker Chipotle Chicken Recipe | Chipotle Chicken Tacos https://twosleevers.com/slow-cooker-chipotle-chicken-recipe/

Caldo de Res is a traditional Mexican beef soup/stew made with beef (stew meat), onions, garlic, cilantro, cumin, and hearty vegetables like cabbage, potatoes, corn, carrots, and chayote. It’s traditional and comforting and works well for a cozy family dinner (with an easy option to make it low-carb by swapping the potatoes and corn for cauliflower or radishes). Unlike classic caldo de res recipes that simmer bone-in beef shank for hours on the stovetop, this version uses the Instant Pot and an easy two-stage cook (meat first, veggies second) for the same cozy flavor in under an hour, even with boneless stew meat.

What Makes This Caldo De Res So Good

• Fast. Compared to the amount of time it takes to make a traditional Caldo recipe, this Instant Pot Recipe is done in a flash.
• Easy. A simple pour and cook recipe .
• Delicious. All of the amazing flavors you expect of Caldo De Res without all of the work.
• Versatile. Replace the corn and potatoes with cauliflower or radishes for a delicious low carb version.

Sometimes the simplest ingredients combine to give you the most flavorful of dishes. Mexican beef soup recipes should be full of flavor, but I was worried it would be quite tasteless. Even with only the simple spices of salt and cumin, this Caldo De Res recipe is full of flavor!

And the best part? You get a lot of taste and comfort with so little effort. The onions and cilantro add flavor to the broth, and the vegetables add their own lovely flavors to the soup. This Instant Pot dish is truly a comforting, hearty Caldo de Res or Mexican Beef Stew with a light, flavorful broth.

This recipe takes two cooking cycles. First, you cook the meat with just onions, cilantro, salt, cumin and a few slices of jalapenos. Then you add the remaining vegetables and cook them all once again.

What Is Caldo De Res?

Traditional Caldo De Res is a deliciously popular Mexican Beef Stew filled with hearty vegetables that serves as a filling comfort meal without being terribly unhealthy.

What Makes My Recipe Different?

Traditionally Caldo de Res is made with bone-in beef shank but I couldn’t find that easily. I figured if I couldn’t, others too would have trouble. So I decided to try it with beef stew meat.

I think the Instant Pot does an amazing job of infusing the beef with tons of flavor. So much so that none of my taste testers noted the lack of bones in the soup. But if you can find it, feel free to use bone-in beef and adjust cooking time accordingly.

How Many Calories Are In A Bowl Of This Beef Soup?

While this can vary depending on how much of each ingredient you grab for your bowl, there are approximately 145 calories in a cup of this Caldo recipe.

What You’ll Need To Make This Delicious Caldo

For the first cooking cycle

• 1 pound Beef Stew Meat - The heart of the dish, this cut provides rich beef flavor and tender, juicy bites once pressure-cooked.
• 5 cups Water - Acts as the cooking liquid and base for the broth. Under pressure, it absorbs flavor from the beef, aromatics, and spices, transforming into a savory, nutrient-rich soup.
• 1 cup Onion - Adds depth and sweetness to the broth while enhancing the natural beef flavor. As it cooks down, the onion helps form a rich, aromatic base.
• 2 tablespoons Garlic - Infuses the soup with warmth and savory depth, balancing the richness of the beef and complementing the cumin and cilantro.
• 1/2 cup Cilantro - Provides a fresh, herbaceous note that brightens the overall flavor of the broth.
• 2 teaspoons Ground Cumin - Adds a warm, earthy flavor that pairs beautifully with the beef and brings a subtle smokiness to the broth.
• 2 teaspoons Salt - Enhances all the natural flavors of the meat and vegetables while balancing the overall taste of the broth.

8 cups of mixed vegetables to add for the second cooking cycle

• 8 cups Mixed Vegetables - A medley of hearty vegetables adds body, texture, and sweetness to the soup. Each one contributes unique flavor and color.
• 1/4 head Cabbage - Adds mild sweetness and a tender texture that soaks up the flavorful broth.
• 8 whole Red Potatoes - Provide comforting starchiness, thickening the soup slightly as they cook and making it more filling.
• 1 ear Corn - Adds natural sweetness and a traditional touch, infusing the broth with its rich, roasted corn flavor.
• 1 Carrot - Brings color and subtle sweetness, complementing the savory beef and hearty broth.
• 1 Chayote Squash - A classic ingredient in Mexican soups, chayote adds a light, crisp texture that stays firm even after cooking, balancing the heavier vegetables.

How To Make Caldo de Res

1. Put the beef stew meat, water, onion, garlic, cilantro, ground cumin, and salt into the Instant Pot . Set on high pressure for 20 minutes, and when done, release pressure quickly.

2. Add in the mixed vegetables (red potatoes, corn, carrots, and chayote squash) for a second cooking cycle. Cook at high pressure for 5 minutes. Release pressure quickly.

3. Taste and add additional salt or water as needed.

Watch The Step By Step Video

Tips and Tricks

Making Instant Pot Caldo de Res is an easy way to enjoy this traditional Mexican beef and vegetable soup in a fraction of the time. To get the richest broth, the most tender meat, and perfectly cooked vegetables, here are some helpful tips and tricks to make it come out perfectly every time:

• You could also make Caldo de Pollo with chicken legs in much the same fashion, you’d just have to adjust cook times down to about 10 minutes for bone-in legs.
• Bone-in beef shank can be used too to keep this Caldo de res recipe more traditional -it just may be difficult to find!
• The hardest part of this recipe for me was cutting the corn cobs into 1-2 inch pieces. I got it done, but I might use the larger, frozen corn ears next time and save myself some trouble.
• Never heard of a chayote squash? You can see what they look like below. However, zucchini can be subbed, just don’t cook it under pressure. Watch the video to see how you add it at the end, without pressure cooking it.

Variations

Here are some delicious and creative ways to customize your Instant Pot Caldo de Res to fit your taste preferences, dietary needs, or what you have on hand:

• Spicy - Add 1–2 chopped jalapeños, a teaspoon of chili flakes, or a dash of hot sauce to the broth for a warming, fiery kick. You can also blend in a bit of chipotle in adobo for a smoky depth.
• Low-Carb - Skip starchy vegetables like potatoes and corn and use more zucchini, cabbage, celery, or green beans instead. The broth remains flavorful but lighter and keto-friendly.
• Vegetarian - Replace the beef with a mix of hearty vegetables like mushrooms, carrots, zucchini, corn, and potatoes, and use vegetable broth instead of beef broth. You can add smoked paprika or liquid smoke for that savory flavor typically provided by the beef.

What To Eat With Caldo De Res

Caldo de Res is a hearty and comforting soup that pairs beautifully with a variety of traditional sides and simple accompaniments. Whether you’re serving it as a full meal or part of a family spread, here are some delicious options to enjoy alongside it:

• Warm Corn Tortillas - Soft, freshly warmed tortillas are perfect for dipping into the broth or wrapping around tender chunks of beef and vegetables.
• Mexican Rice - A classic pairing that complements the rich broth while adding extra substance to the meal. Spoon some rice into your bowl for a thicker, more filling soup.
• Lime Wedges - A squeeze of fresh lime brightens the broth and balances the savory flavors of the beef and vegetables.
• Avocado Slices - Creamy avocado adds a cool, smooth texture that contrasts beautifully with the hot, hearty soup.

How Long Does It Last?

After you make this delicious beef soup in your Instant Pot, it will stay just as delicious as the day you made it for 3-5 days. The longer the veggies sit in the broth, the softer they will become.

If you prefer your vegetables to be more on the crisp side, you may consider storing them separately from the broth when you are putting your leftovers into a storage container.

Can You Freeze It?

Yes, you can freeze caldo de res (Mexican beef soup) very well, making it a great option for meal prep or saving leftovers. Allow the soup to cool completely before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags.

If using bags, lay them flat for easier storage and faster thawing later. Be sure to leave a little space at the top for expansion as the liquid freezes. Caldo de res can be frozen for up to 3 months without losing much flavor or texture.

When ready to enjoy, thaw it overnight in the refrigerator, then reheat gently on the stovetop over medium heat until hot.

To keep vegetables from turning mushy in Instant Pot caldo de res, use a two-stage cook. Pressure-cook the beef first to build a rich broth, then add the vegetables and cook them for a much shorter time (or even let them soften in residual heat after a quick pressure cycle). Put firm veggies like carrots and potatoes/corn in first for the veggie stage, and add tender ones like cabbage or zucchini last so they don’t dissolve. Also, use a quick release when the vegetables finish (natural release keeps cooking them), and cut everything into larger, even chunks so your Mexican beef and vegetable soup stays hearty instead of turning into stew mush.

Yes, you can absolutely make Instant Pot caldo de res low-carb (keto caldo de res) by swapping the higher-carb vegetables while keeping the same cozy Mexican beef soup vibe. The easiest move is to skip or reduce potatoes and corn and use radishes instead of potatoes (they turn tender and mildly sweet in the broth), plus cauliflower florets or extra cabbage, zucchini, and green beans for bulk. Keep all the flavor builders. Use beef, onion, garlic, cumin/oregano, and finish with lots of cilantro and lime. Then, do the same two-stage cook so your keto-friendly veggies don’t get mushy.

More Flavorful Soup Recipes

Keto Zuppa Toscana

• Indian Tomato Soup . Tomato soup but better with Indian spices.
• Instant Pot Moong Dal . It’s a delicious traditional Indian soup.
• Butternut Squash Soup with Apple and Bacon - a twist on a classic!
• 35 Instant Pot Mexican recipes you might want to pin for later.
• Italian Sausage Soup - Low carb and packed with flavor.
• Keto Zuppa Toscana - Flavors like your favorite restaurant.
• Instant Pot Chicken Tortilla Soup - A delicious Instant Pot soup .
• Low Carb Cream of Mushroom Soup - Skip the canned version.

Caldo De Res Recipe | Easy Instant Pot Mexican Beef Stew

Equipment

• Instant Pot
• Measuring Cups
• Measuring Spoons
• SHUN BOXED KNIFE SET

Ingredients

For the first cooking cycle

• ▢ 1 pound ( 453.59 g ) Beef Stew Meat
• ▢ 5 cups ( 1.25 kg ) Water
• ▢ 1 cup ( 160 g ) Onion , chopped
• ▢ 2 Tbs ( 2 Tbs ) Garlic , minced
• ▢ 1/2 cup ( 8 g ) Cilantro , chopped
• ▢ 2 teaspoons ( 2 teaspoons ) Ground Cumin
• ▢ 2 teaspoons ( 2 teaspoons ) Kosher Salt

8 cups of mixed vegetables to add for the second cooking cycle

• ▢ 1/4 head ( 0.25 ) cabbage , cut in wedges
• ▢ 8 whole ( 8 ) red potatoes, , halved
• ▢ 1 ( 1 ) ear of corn , cut in 1-2 inch pieces
• ▢ 1 ( 1 ) carrot , sliced
• ▢ 1 ( 1 ) Chayote Squash , cut into 2-3 inch pieces* (see note)

Instructions

• Put the beef stew meat, water, onion, garlic, cilantro, ground cumin, and salt into the Instant Pot . Set on high pressure for 20 minutes, and when done, release pressure quickly.
• Add in the mixed vegetables (red potatoes, corn, carrots, and chayote squash) for a second cooking cycle. Cook at high pressure for 5 minutes. Release pressure quickly.
• Taste and add additional salt or water as needed.

Watch The Video

• You could also make Caldo de Pollo with chicken legs in much the same fashion, you’d just have to adjust cook times down to about 10 minutes for bone-in legs.
• Bone-in beef shank can be used too to keep this caldo de res recipe more traditional - it just may be difficult to find!
• The hardest part of this recipe for me was cutting the corn cobs into 1-2 inch pieces. I got it done, but I might use the larger, frozen corn ears next time and save myself some trouble.
• Never heard of a chayote squash? You cansub zucchini if you have a hard time finding some, just don’t cook it under pressure. Let it steam at the end.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .