Chipotle Chicken Tacos

Chipotle Chicken Tacos

Put this chicken in the slow cooker after lunch, and four (hands-free) hours later, you have a unique and tasty filling for a taco dinner. Using a prepared enchilada sauce such as 505 Southwestern Red Chile Enchilada & Tamale Sauce cuts down on preparation, as only a few additional seasonings need to be added. The addition of Chipotle pepper gives the chicken bold flavor and smoky spiciness.

After the chicken cooks through, it shreds apart easily. Adding cream cheese finishes the sauce and provides creamy coolness to balance out the spicy heat from the Chipotle pepper.

Although the simplicity of a slow cooker meal is bonus enough, the other plus to this recipe is that it makes enough for a large family and/or guests.

Makes: enough filling for about 24 taco shells


  • GF non-stick cooking spray or 1 Tablespoon of oil
  • 2 ½ – 3 pounds (about 5 breasts) boneless chicken breasts
  • 1 jar (16 fluid ounces) GF enchilada sauce
  • 1 bar (8 ounces) GF cream cheese, cut into cubes
  • 1 to 1 ½ teaspoons sea salt (about ¾ tsp. if using regular salt)
  • 1 Tablespoon ground cumin
  • 2 teaspoons ground red Chipotle pepper (1 tsp. for mild filling)
  • GF crunchy organic corn taco shells or GF soft tortillas

Toppings of Choice (for example):

  • shredded iceberg lettuce
  • shredded cheddar cheese
  • GF sour cream
  • GF salsa
  • GF guacamole
  • diced tomatoes
  • sliced black olives


Spray the bottom of the slow cooker with GF non-stick cooking spray or coat with a Tablespoon of oil. Arrange chicken in the bottom of slow cooker. Season chicken with some salt and black pepper.

In a small bowl, whisk together the enchilada sauce, 1 teaspoon sea salt, 1 Tablespoon of ground cumin, and 2 teaspoons of Chipotle pepper. Pour this enchilada sauce mixture over the chicken, spreading the sauce to cover the chicken so that the chicken does not dry out.

Cover and cook on low for 4 hours. Check chicken to see if it is cooked through. Continue to the next step or continue cooking on low for up to 1 more hour if necessary.

Remove cover and allow to cool briefly. Shred the meat using two forks. Stir in the cubed cream cheese. Stir mixture until the cream cheese has completely melted into the sauce.

Taste and adjust seasonings as desired. Stir in the additional ½ teaspoon of sea salt if needed.

Ingredient Suggestions

GF enchilada sauce – 505 Southwestern Medium Red Chile Enchilada & Tamale Sauce

Chipotle pepper, ground – Penzeys Spices Ground Red Chipotle

GF taco shells – Garden of Eatin’ Yellow or Blue Corn Taco Shells


If chicken is frozen or only partially thawed, cook on high for 30 minutes and then reduce heat to low and cook 4-5 hours as above.

For spicier tacos, serve with GF hot sauce or additional ground Chipotle pepper.

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