Slow Cooker Chipotle Chicken for Tacos & Nachos

Ingredients

• 3 pounds Chicken Thighs (bone‑in, skinless, family pack)
• 1 teaspoon Salt (kosher or table salt)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 can Chipotle Peppers in Adobo Sauce (7‑oz can, whole peppers and sauce)
• 1 cup Water (enough to cover chicken)
• 2 tablespoons Taco Seasoning (store‑bought packet or homemade blend)
• 1/2 cup Bone Broth (low‑sodium)
• 1 medium Shallot (peeled and finely chopped)
• 8 pieces Soft Corn Tortillas (6‑inch diameter)
• 2 cups Shredded Mexican Blend Cheese (cheddar, Monterey Jack, etc.)
• 1 bag Kasa Tortilla Chips (about 200 g, sturdy for nachos)
• 1 cup Guacamole (store‑bought or homemade)
• 1/2 cup Sour Cream (for topping)

Instructions

1. Prep Ingredients

   Chop the shallot (or onion) finely, measure out the water, bone broth, taco seasoning, and set the can of chipotle peppers in adobo sauce aside.

   Time: PT5M

2. Season Chicken

   Place the chicken thighs in the crock pot, sprinkle with salt and pepper, and drizzle the taco seasoning over them.

   Time: PT3M

3. Add Liquids and Peppers

   Add the chopped shallot, the can of chipotle peppers with its adobo sauce, water, and bone broth to the crock pot. Stir gently to combine and ensure the chicken is mostly covered.

   Time: PT4M

4. Slow Cook

   Cover the crock pot and set it to LOW for 8 hours (or HIGH for 4 hours) until the chicken is fork‑tender and falling apart.

   Time: PT8H

   Temperature: Low setting

5. Shred Chicken

   After cooking, remove the thighs and use two long forks to shred the meat directly back into the pot, mixing in the flavorful sauce. Reserve a cup of the cooking liquid for dipping if desired.

   Time: PT5M

6. Prepare Taco Quesadillas

   Heat a skillet over medium‑high heat. Place a tortilla, sprinkle with 1/4 cup cheese, add 1/4 cup shredded chicken, top with another 1/4 cup cheese, fold and cook 2‑3 minutes per side until golden and cheese melts.

   Time: PT5M

   Temperature: Medium‑high

7. Assemble Nachos

   Preheat oven to 400°F. Spread Kasa chips on a baking sheet, sprinkle half the cheese, then evenly distribute half the shredded chicken, add the remaining cheese, and bake 5‑7 minutes until cheese is melted and bubbly.

   Time: PT7M

   Temperature: 400°F

8. Serve

   Plate the tacos and nachos, drizzle with reserved sauce if liked, and serve with guacamole and sour cream on the side.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g