Chipotle Chicken Recipe for Tacos, Burritos, and More

This recipe creates tender, flavorful chicken with a smoky, slightly spicy kick that’s perfect for meal prep.

Ingredients

2 lbs boneless, skinless chicken thighs or breasts
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (7 oz) can chipotle peppers in adobo sauce, pureed (use less for milder spice)
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
Optional: 1 tablespoon brown sugar or honey for a touch of sweetness

Instructions

Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Combine Ingredients: Stir in the pureed chipotle peppers, diced tomatoes (undrained), chicken broth, cumin, oregano, salt, pepper, and optional brown sugar/honey. Bring to a simmer.
Add Chicken: Add the chicken thighs or breasts to the pot, ensuring they are mostly submerged in the sauce.
Simmer: Reduce heat to low, cover, and simmer for 20-30 minutes for chicken breasts, or 30-40 minutes for chicken thighs, or until the chicken is cooked through and easily shreddable.
Shred Chicken: Carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
Return to Sauce: Return the shredded chicken to the pot and stir to coat it evenly with the chipotle sauce.
Serve: Keep warm and use in your favorite dishes!