This slow cooker chipotle chicken is full of flavor, low carb and you can eat it in many different ways. The chicken simmers in a mixture of veggies, chipotle peppers, spices and tomatoes in the crockpot. When it’s done the tender, juicy chicken is perfect for meals on a low carb diet. This recipes makes 16 servings so you can freeze half for another day. Each serving has just 4g net carbs.
You might also like this low carb slow cooker salsa chicken recipe.

I’ve mentioned before that my family really loves Mexican food. Lately my son has been going to Chipotle and I thought I’d make something similar to what he gets there. So I came up with this slow cooker chipotle chicken recipe.
It was a big hit with both my son and husband! I loved it because it was both easy and naturally low carb. Above you can see how I ate it atop cauliflower rice with cheddar cheese and creamy avocado. It was delicious!
My husband and son made a burrito with it and there was leftovers so we ate it for 2 days. This delicious meal is very similar to my slow cooker pull pork but with chicken so it’s a leaner meat and what my son likes.
Recipe ingredients I used.
Below you can see the simple ingredients I used – boneless, skinless chicken breasts and thighs, yellow onion, bell peppers, chipotle chile peppers in adobo sauce, fresh garlic cloves, spices, diced tomatoes and apple cider vinegar.
The spice blend I used was chili powder, salt, black pepper, cumin, onion powder, garlic powder, oregano and ground coriander. If you don’t have ground coriander you can skip it but if you have it use it. It does add to the flavor.
The chipotle peppers are sometimes hard to find but they are in the International aisle of the grocery store. They don’t carry it at Aldi which is where I mostly shop but Walmart and other bigger grocery stores have them. They add a bit of heat and smokiness to the dish so try to use them if you can.
NOTE: I used roughly 4 pounds of chicken for this recipe and it made about 16 servings (¼ pound servings). If that is too much for you can, you can freeze half for another day or if you want to you can cut the recipe in half.
How to make low carb slow cooker chipotle chicken.
- Get out your crockpot and add the sliced onions and chopped bell peppers.
- Next add the chicken pieces on top of the veggies.
- In a medium bowl, add the tomatoes, chipotle peppers, crushed garlic and all the spices. Mix well and spoon over the chicken.
- Cook for 4-6 hours on high or 6-8 on low. When you can easily shred it with a fork, it is done. Cooking time may vary. Use two forks and shredded all the meat and let it sit in the cooking liquid to suck up the liquid a bit. See below for serving suggestions to add your favorite toppings.
Store leftover chipotle chicken in an airtight container. You can also freeze this meat for another day as this makes quite a bit. Please scroll down for the printable recipe card.
And below is how it comes out. I used quite a bit of chicken for this recipe and as I mentioned above we ate this for 3 days. However it is very versatile and you can eat it my different ways.
Ways you can eat this recipe.
Here are a few different ways you can eat this slow cooker chipotle chicken dish.
- Make a rice bowl. If you want a low carb dish use cauliflower rice, otherwise use white or brown rice for the base.
- Make a burrito. Use a large tortilla and fill it with the meat and any of the toppings suggested below.
- Make a salad. Use to make a taco salad of sorts. Top with cheese, green onions, cilantro, etc.
- Use leftovers in Mexican soups. Just heat up broth, frozen veggie mix, Mexican spices, dice tomatoes, beans and add this add the end.
- Use in casseroles. I have a keto Mexican chicken casserole that you could use this in. You could really use it in any casserole that calls for cooked chicken.
Topping ideas for use with crockpot chipotle chicken.
You can use this dish with any kind of rice base as mentioned above or with corn tortillas and flour tortillas. Also you can use it on top of a bed of lettuce or eat it as is.
Most people that eat a lot of Mexican food know what they like so use your favorite taco toppings with this. Here are a few topping ideas.
- cheeses – cheddar, taco blend, queso blanco, Monterey Jack, etc.
- shredded lettuce
- salsas – pico de Gallo, chunky salsa, green salsa, etc.
- queso cheese sauce – check out my sister’s easy recipe pictured below.
- sour cream
- veggies – green onions, corn sliced black olives, red onions, fresh or pickled jalapeno peppers, pickled onions, diced fresh tomatoes
- herbs – fresh cilantro or parsley
- hot sauce – hot pepper flakes, tabasco sauce, green or red hot sauce
- avocados – sliced, mashed or guacamole
- beans – black beans, refried beans, pinto beans, chili beans, etc.
- fresh lime juice or even a little lime zest
Well that my friends is my slow cooker chipotle chicken recipe. This delicious recipe is definitely going in our meal rotation. It the perfect meal for busy weeknight dinners and great for meal prep and planning. I love that it’s low carb too. Check out all of my slow cooker recipes!
The nutritional information for 1 serving based on 16 servings is: 216 calories / 6.9g fat / 4.6g carbs / 0.6g fiber / 32g protein = 4.0g net carbs.
Slow Cooker Chipotle Chicken Recipe
This slow cooker chipotle chicken recipe is easy to make and great for serving a crowd. The bold flavors of Mexican spices and chipotle peppers give the chicken a delicious flavor that can be used in rice bowls, burritos, soups, casseroles and more!Â
Ingredients
- 4 pounds boneless, skinless chicken thighs and breasts
- ½ cup onions, diced
- 1 cup bell peppers, chopped
- 1 ¾ cup diced tomatoes (1 can)
- 7 oz chipotle peppers in adobo sauce (I can)
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 tablespoon cumin
- 2 teaspoons ground coriander
- 2 teaspoon chili powder
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons apple cider vinegar
Instructions
- Spray the crock pot with nonstick cooking spray. Add chopped onions and peppers to the bottom of the crock pot.
- In a medium bowl, mix the dice tomatoes, all the spices, the crushed garlic and the can of chipotles peppers with the sauce. You can chop of the chipotle peppers if you want or leave them whole. Pour over the chicken.
- Place the lid on the crock and cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is tender it's done. Take two forks and shred the chicken and let it sit in the sauce for 5 minutes to soak up. Garnish with cilantro leaves and or lime wedges if you want.
- This makes a lot so you can freeze half if you want or cut this recipe in half if it's too much. Use this chicken in a rice bowl, in burritos, over lettuce, in soups, or even casseroles.
Notes
The nutritional information for 1 serving based on 16 servings is: 216 calories / 6.9g fat / 4.6g carbs / 0.6g fiber / 32g protein = 4.0g net carbs.
Toppings to try: shredded cheeses, shredded lettuce, salsa, pico de Gallo, queso cheese sauce, sour cream, green onions, corn, sliced black olives, red onions, fresh or pickled jalapeno peppers, diced fresh tomatoes, cilantro, hot sauce, hot pepper flakes, avocados, guacamole, black beans, refried beans, pinto beans, chili beans, etc.
Nutrition Information:
Yield: 16 Serving Size: ¼ poundAmount Per Serving: Calories: 216
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