Adobo Crockpot Chicken Tacos

Hey there, taco lovers! If you’re looking for an easy, delicious, and family-friendly dinner that everyone will devour, you’re in the right spot. These Adobo Crockpot Chicken Tacos are the perfect mix of smoky, savory, and just the right amount of spice. The best part? Your slow cooker does all the work. Seriously, toss in a few ingredients, let it cook all day, and you’ve got tender, flavorful chicken that’s perfect for taco night.

This recipe is a total hit in my house—kids love it, and adults go back for seconds (or thirds!). Let’s get cooking, shall we?

What You’ll Need

For the Chicken:

• 2 lbs boneless, skinless chicken breasts
• 1 can (7 oz) chipotle peppers in adobo sauce
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• 1 tbsp honey (optional, for a touch of sweetness)
• Salt and pepper to taste

For Serving:

• Corn or flour tortillas
• Toppings: shredded cheese, diced tomatoes, chopped cilantro, sour cream, lime wedges, avocado slices

Pro Tips

1. Control the Heat: Chipotle peppers pack a punch! If you’re making this for kids, use just one or two peppers and more of the adobo sauce for flavor without too much spice.
2. Shred with Ease: Use two forks or a hand mixer to shred the chicken quickly once it’s cooked.
3. Toast Those Tortillas: Warm your tortillas on a skillet for extra flavor and to keep them from breaking.
4. Customize the Toppings: Set up a taco bar so everyone can add their favorite toppings. It’s fun and gets picky eaters excited!
5. Double Up: Make extra chicken—it freezes well and makes for the best leftovers!

Tools You’ll Need

• Crockpot/slow cooker
• Measuring cups and spoons
• Small knife and cutting board
• Forks or hand mixer (for shredding)
• Skillet (for warming tortillas)

Substitutions & Variations

• Chicken: Swap for boneless, skinless thighs if you prefer darker meat.
• Chipotle Peppers: Can’t find them? Use smoked paprika and a touch of BBQ sauce for a similar smoky flavor.
• Low Carb: Serve over cauliflower rice or in lettuce wraps.
• Kid-Friendly: Skip the chipotle peppers and use mild taco seasoning instead.

Make-Ahead Tips

• Make the chicken ahead of time and refrigerate for up to 3 days. Reheat in the slow cooker or a skillet before serving.
• Prep your toppings the night before and store them in airtight containers.

Instructions

1. Prep the Chicken

Place the chicken breasts in the crockpot. Season with cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle with olive oil.

2. Add the Flavor

Pour chicken broth over the chicken, then add the chipotle peppers and adobo sauce. Drizzle honey on top, if using. Cover with the lid.

3. Cook

Set the crockpot to low and cook for 6-8 hours (or high for 3-4 hours), until the chicken is tender and easy to shred.

4. Shred the Chicken

Remove the chicken from the crockpot and shred using two forks (or a hand mixer). Return the shredded chicken to the sauce in the crockpot to soak up all that flavor.

5. Assemble Your Tacos

Warm tortillas in a skillet, then load them up with the shredded adobo chicken and your favorite toppings. Serve with lime wedges for a fresh squeeze of citrus.

Leftovers & Storage

• Store: Keep leftover chicken in an airtight container in the fridge for up to 3 days.
• Freeze: Shredded chicken freezes well for up to 3 months. Thaw and reheat in a skillet or microwave.
• Reheat: Add a splash of chicken broth when reheating to keep the chicken moist.

Let’s Taco About It! 🌮

I hope this easy, flavor-packed recipe becomes a hit in your home like it is in mine! It’s perfect for busy weeknights, taco Tuesdays, or even meal prepping for the week. If you try this recipe, let me know how it turns out! Leave a comment below with your favorite toppings or any questions you’ve got—I’m here to help. Happy taco night!