Chipotle Chicken in the Slow Cooker

We know that things are challenging and some foods may be hard to find.  Over the next several weeks, we are going to bring to you some recipes which do not have too many ingredients.  Hopefully you have some of the ingredients at home, either fresh or in the freezer.

This is a great recipe to prepare for “bulk protein” to have on hand to throw together some simple meals throughout the week.

Inspired by: Get Inspired Everyday
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours, 10 minutes

Ingredients:

• 4 boneless skinless chicken breasts, 2 pounds/900 grams

• 2 Teaspoons ground chipotle chili powder

• 2 Teaspoons onion powder

• 1/2 Teaspoon garlic powder

• 1/2 Teaspoon ground cumin

• 2 Teaspoons sea salt, or to your taste

• 1 – 6 ounce can tomato paste, 10 Tablespoons

• 1 cup chicken stock, or water

  (This recipe called for 2 TBSP of honey. In order to make it template compliant - skip this ingredient!)

Instructions:

1. Mix together the spices, sea salt 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. Mix until completely combined.

2. Place the chicken breasts into the tomato/spice mixture and turn to coat both sides.

3. Top the slow cooker with the lid and set the program for 4 hours on high heat or 8 hours on low heat.

4. When the cooking time is done, use two forks to pull apart the meat into shreds (or use an electric mixer - huge time saver!)

5. Serve immediately with your choice of sides. Rice/cauliflower rice are great along with taco toppings, like tomatoes, shredded lettuce, avocado.

Whole recipe serving breakdown:
26 Servings Protein
0 Servings Carb 
0 Servings Fat
0 Servings Veggies