Chipotle Chicken Tacos are slow-cooked to tender perfection in a rich honey-chipotle sauce.
author’s note
This Sauce Turns Regular Chicken Into Unreal Tacos!
My sweet chipotle sauce has been a hit in my Pork Taquitos and Pulled Pork Sandwiches, so it was only a matter of time before I tried it with chicken. I wanted something that had big flavor but still fit into a busy weeknight routine.
So I rubbed chicken thighs with simple spices, tossed them into the slow cooker, and let them do their thing while I handled everything else. When the chicken was tender and shreddable, I blended up that honey-chipotle sauce, tossed it all together, and honestly… I knew I had something special.
Charred tortillas. Sweet-and-smoky shredded chicken. Black beans, pickled red onions, creamy avocado. It’s the kind of combo that feels restaurant-level but comes together with almost no effort.
This is now one of my go-to taco recipes when I want something yummy, easy, and guaranteed to impress.
Ingredients In Chipotle Chicken Tacos
| Ingredient | Swaps or Tips |
|---|---|
| Chicken Thighs | Chicken breasts work, but thighs give better texture |
| Chicken Broth | Use low-sodium so it doesn’t get too salty |
| Light Brown Sugar | Dark brown sugar adds deeper flavor |
| Chipotle Peppers in Adobo | Start small and add more to taste |
| Honey | Maple syrup works in a pinch |
| Apple Cider Vinegar | White vinegar or lime juice also work |
| Ketchup | No swap needed, it blends perfectly |
Quick Tip
Adjust the sauce to taste, adding chipotles gradually to balance sweetness and spice. The tortillas, chicken, and toppings will help mellow the heat.
How To Make Chipotle Chicken Tacos
- Prep Chicken: Pat dry and season well.
- Slow Cook: Let it cook without lifting the lid.
- Shred and Sauce: Shred the chicken and mix with sauce to taste. Use a hand mixer for faster shredding.
- Char Tortillas: Warm and fold while soft so they hold their shape.
- Assemble Tacos: Fill with chicken and toppings, but don’t overfill.
Featured Comment
“I made this for my family and everyone loved it. We ate the leftovers the next day and I think the sauce was even better one day later.”
– Kate
Storage
Store all the components of chipotle chicken tacos separately!
- Chicken: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Sauce: Keep in an airtight container in the fridge for up to a week. Tip: Use leftovers for dipping or drizzling over other meals.
More Delicious Taco Recipes:
Chipotle Chicken Tacos
Video
Equipment
- 6-quart Crock-Pot 6-quart
- Blender or food processor
Ingredients
- 12 corn tortillas or flour tortillas
- 1 (15-ounce) can black beans drained and rinsed
- Pickled red onion see note 1
- 1-1/2 cups avocado 2 avocados, thinly sliced
- Cotija cheese
Instructions
- Spray a 6-quart Crock-Pot with cooking spray. Pour chicken broth in the Crock-Pot. Trim off fatty parts of chicken thighs. Some fat is fine; most will render off; I just slice off the big pieces on the sides. Combine the brown sugar, chili powder, paprika, cumin, garlic powder, salt, and pepper in a small bowl. Stir, then rub evenly over the chicken.
- Place the seasoned chicken in the Crock-Pot in an even layer. No need to stir. Cover and cook on low for 4–6 hours.
- Once the meat is completely cooked, remove the chicken from the Crock-Pot and place in a large bowl. Shred with two forks.
- When the chicken is almost finished cooking, prepare the sauce. Combine all the ingredients in a blender or food processor. Blend until completely smooth. Taste and adjust ingredients to preference. Toss about half the sauce with the shredded chicken to warm it through. Add sauce gradually just until the chicken is nicely coated.
- Spray both sides of the tortillas with cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half, so it will fold into a taco later, and set aside.
- Top charred tortillas with saucy chipotle chicken. Add your favorite toppings; I like drained, rinsed, and warmed black beans, thinly sliced ripe avocado, pickled red onions, a sprinkle of cotija cheese, fresh cilantro, and a few squeezes of fresh lime. If desired, add additional chipotle sauce to tacos or dip the tacos in the sauce. Any leftover sauce will stay good for 5–7 days in an airtight container in the fridge and can be tossed with cooked chicken or pork. Enjoy while hot!
Recipe Notes
- 1 large red onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Toppings
- Cotija cheese: A salty, crumbly topping—a little goes a long way.
- Fresh cilantro & lime: Add freshness and cut through the sauce’s sweetness.
- Pickled red onions: My quick version takes under 5 mins with four simple ingredients.
- Avocado or guacamole: Adds creaminess and makes the tacos more filling.
- Black beans: I’ve also used pinto beans in these chipotle chicken tacos.
I forgot to put the chicken in the crockpot, so I decided to try the Instant Pot. I cooked the thighs with the chicken broth for 10 minutes, followed by a 10 minute natural release, and it worked beautifully! The tacos were SO delicious! Great recipe!
Delish! So happy you were able to make it work with the instant pot! Thanks for your comment! 🙂
I made this for my family and everyone loved it. We ate the leftovers the next day and I think the sauce was even better one day later.
Yay!! So glad to hear it!! I totally agree, anything with chipotle tends to get better by day 2, and stronger which I love!!
This recipe is amazingly awesome! I add roasted red peppers to the sauce and it was even better. Thanks Chelsea.
Ooo that sounds delicious!! I’ll have to try adding some roasted red peppers next time I make this 🙂 Thanks for the comment! I’m so happy you enjoyed this recipe!
These were delicious!
I love this version for tacos! Sometime’s I get tired of the same old stuff…I can’t wait to give this a try!
This is great, I actually put some chicken in the slow cooker yesterday night and I have barbecue sauce, just going to grab some tortillas on my way home.
Wow this chicken looks amazing and so simple. I love slow cooker meals!
This looks completely amazing! So happening next taco tuesday!