Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons ground chipotle chili powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 2 teaspoons sea salt, or to your taste at the end of the cooking time
  • 2 tablespoons honey
  • 1 – 6 ounce can tomato paste, 10 Tablespoons
  • 1 cup chicken stock, or water
  • 4 boneless skinless chicken breasts, 2 pounds
  • Optional: chopped fresh cilantro to sprinkle on top and lime wedges/ lime juice

Instruction

  • Whisk together the spices, sea salt if using, honey, and tomato paste in a slow cooker. Whisk in a small amount of chicken stock at a time until the mixture isn’t quite as thick before adding the rest of the chicken stock. Whisk until completely combined.
  • Place the chicken breasts into the tomato/spice mixture and turn to coat both sides.
  • Top the slow cooker with the lid and set the program for 4 hours on high heat or 8 hours on low heat.
  • When the cooking time is done, use two forks to pull apart the meat into shreds.
  • Serve immediately with your choice of sides. Rice/cauliflower rice are great along with taco toppings, like tomatoes, shredded lettuce, sour cream, and grated cheese.
  • Otherwise if you’re not using some/all of the chipotle chicken right away, cool the meat completely in the refrigerator before packaging it into containers for the freezer.
  • Freeze and use within 3 months. To defrost the meat, get the container out of the freezer the night before and place it in the refrigerator to thaw over the next 24 hours.