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Step 1
Whisk together the spices, sea salt, honey, 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. Whisk until completely combined.
Step 2
Place the chicken breasts into the tomato/spice mixture and turn to coat both sides.
Step 3
Top the slow cooker with the lid and set the program for 4 hours on high heat or 8 hours on low heat.
Step 4
When the cooking time is done, use two forks to pull apart the meat into shreds.
Step 5
Serve immediately with your choice of sides. Rice/cauliflower rice are great along with taco toppings, like tomatoes, shredded lettuce, sour cream, and grated cheese.
Step 6
Otherwise if you’re not using the chipotle chicken right away, cool the meat completely in the refrigerator before packaging it into containers for the freezer. Freeze and use within 3 months. To defrost the meat, get the container out of the freezer the night before and place it in the refrigerator to thaw over the next 24 hours.