I try to meal prep at least once a week and this chipotle honey chicken recipe has been a lifesaver. Serve it in tacos, burritos, on a rice bowl, or over a fresh salad. So much flavor, so easy to make!

Chicken is probably the most consumed protein in our household. Our kids enjoy it, my husband and I love the lean options for a good amount of protein, and it’s so versatile you can literally serve it with any type of cuisine you’re craving. Want to spice up the night with Indian-inspired fare? Give my Slow Cooker Butter Chicken a try. Feeling like you want to throw a dinner fiesta? Make these Citrus Chicken Tostadas with Avocado Corn Salsa. Or you can whisk your tastebuds to a Southern European escape by making these Mediterranean Sheet Pan Chicken Thighs with Zucchini, Peppers, Onions, Feta, and Capers!

INGREDIENTS YOU’LL NEED:

I absolutely love a main dish that you can just set it and forget it, don’t you? With less than 10 ingredients, here’s what you’ll need to make this marvelous tasting, and totally versatile, chicken.

Chicken Breast or Thighs
Onion Powder
Garlic Powder
Ground Cumin
Paprika
Salt
Chipotles In Adobo + Adobo Sauce
Honey
Lime Wedges (optional)

CHOOSING BETWEEN CHICKEN BREASTS AND THIGHS:

I’ve made this with chicken breasts and then also again with thighs. The instructions and timing listed in the recipe card will be the same for either cut (if cooking on low), so it really just depends on your personal taste preferences. While I like this dish with chicken thighs, my husband prefers the breasts… so go with whichever your family enjoys the most!

Per the usual, we always opt for Springer Mountain Farms Chicken, as they truly provide a superior tasting chicken at affordable prices. Find them at your local grocer and get coupons by by clicking here!

SHOULD YOU COOK THE CHICKEN ON LOW OR HIGH IN THE SLOW COOKER?

I personally like to cook mine on low so I can prep it in the morning and just forget about it during the day. However, if you forgot to start it or need it ready a little faster… the high option is very convenient (but I only recommend cooking on high if utilizing chicken thighs). As for chicken breasts, I only recommend cooking them on low. I’ve found that cooking the breasts on high often turns out a bit dry and tough, even if I add chicken stock while they cook. I consistently have the best results with breasts by cooking them on low.

I have a 6-quart “Cook and Carry” Crockpot and cook the breasts or thighs on low for 5 – 6 hours (or thighs on high for 4 hours if needed). Not all slow cooker models are the same though, so you may need to adjust for more or less time than I do for my own.

BEST WAY TO SHRED CHICKEN:

You’ve got a couple options here and they all work pretty well. I always make sure to let the chicken rest for a couple minutes before shredding so the juices stay inside and it stays moist.

Two Forks: Simply grab two forks and use one to steady the center of the chicken and the second to tear off pieces to shred them. This will take a few minutes but defiantly does the trick!
Stand or Hand Mixer: If I’m making a larger batch the stand mixer is my preference as it shreds with ease. Just place the chicken in the bowl, use the paddle attachment, and mix on low for 30 seconds to a minute. Boom… perfectly shredded chicken. You could also do this with the hand mixer. Just make sure to keep it on low while you mix.

HOW TO STORE SHREDDED CHIPOTLE HONEY CHICKEN:

Refrigerator: I place mine in an airtight container or bag.
Freezer: Transfer cooled chicken to a freezer-safe bag, trying to squeeze out as much air as possible to avoid freezer burn.

HOW LONG IS SHREDDED CHICKEN GOOD FOR IN THE FRIDGE?

Refrigerator: Consume within 4 days.
Freezer: Use within 3 months.

REHEATING INSTRUCTIONS:

Stovetop: Place desired amount of chicken in a saucepan over medium heat. I like to add a splash of chicken broth to prevent it from drying out. Heat until warmed through.
Microwave: Place on a microwave safe plate or container with a splash of chicken broth and heat until warmed. I’d suggest microwaving in 30 – 45 second intervals until desired temperature.
From Frozen: Place chicken in the refrigerator to thaw overnight and then reheat on the stovetop or microwave.

Slow Cooker Chipotle Honey Chicken Recipe

I meal prep at least once a week and this chipotle honey chicken recipe has been a life-saver. Tacos, burritos, rice bowls, salads! So good!

SERVINGS

Prep Time 10

Cook Time 4

Total Time 4 10

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Ingredients

1.5 lb. Chicken Breast of Thighs
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 tsp. Ground Cumin
1 tsp. Paprika, (not smoked)
1 tsp. Salt
4 Chipotles in Adobo
2 - 3 tbsp. Chipotles in Adobo Sauce, to taste
3 tbsp. Honey
Lime Wedges, for serving

Instructions

Place the chicken in the bottom of a 6-quart or larger slow cooker. Sprinkle with onion powder, garlic, cumin, paprika, and salt. Then add the chipotles in adobo plus additional adobo sauce. Drizzle with honey. Cover and cook on low for 4 - 5 hours (or on high for 3 -4 hours), or until the internal temperature of the chicken has reached 165F.
Once cooked, uncover and allow the chicken to sit for 5 minutes. Then either shred with two forks or transfer to stand mixer and shred with the paddle attachment (directions for the mixer are in the body of the blog post).
Stir the chicken in the remaining sauce left in the crockpot and serve immediately.

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WHAT TO MAKE WITH THIS SLOW COOKER CHICKEN?

The possibilities are seriously endless. I’ll often make a batch of slow cooker chicken at the beginning of each week to use in a variety of dishes. I’m talking salads, grain bowls, over rice, tacos, burritos, enchiladas, and here’s a few recipes you can use it in below!

VIEW MORE CHICKEN RECIPE INSPO HERE!

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com! Join their newsletters with more recipes by clicking here.