Slow Cooker Chipotle Chicken

This one might very well be another staple meal prep recipe that I'll be adding to the rotation. The ingredients are minimal, prep is quick, and once it's in the slow cooker you are pretty much done! To get plenty of extra meals, I tripled most of the ingredients below with the exception of doubling the tomato paste and keeping the chicken stock at 1 cup. There was still plenty of sauce to cover all the chicken with that conversion. I did this in my Instant Pot using the slow cooker option, so at the end I did put the pot on Saute mode to reduce the sauce some and help shred the chicken. If your chicken breasts are larger, I recommend cutting them in half before throwing in the slow cooker. Anyways, I had friends in town this weekend, so I especially picked this meal out as something easy to whip up while I was busy hanging out with everyone. I paired it with an even easier and makeshift version of the Cilantro Lime Cauliflower Rice I have posted many times before -- instead of heating everything up on the stove top, I simply microwaved some plain frozen cauliflower rice bags, then tossed in a big bowl with some fresh cut cilantro, fresh lime juice, and salt. It actually still turned out just as tasty, in my opinion, and was a great pair with this Chipotle Chicken. Grab some salsa, guacamole, avocado, lettuce, or whatever you want to top and you've got yourself a tasty meal. This recipe is definitely worth saving for a weekend or day when you have no time to meal prep and still want something delicious to eat all week long!​

Slow Cooker Chipotle Chicken
Ingredients:

• ​2 Teaspoons ground chipotle chili powder
• 2 Teaspoons onion powder
• 1/2 Teaspoon garlic powder
• 1/2 Teaspoon ground cumin
• 2 Teaspoons sea salt, or to your taste
• 2 Tablespoons honey
• 1 – 6 ounce can tomato paste, 10 Tablespoons
• 1 cup chicken stock, or water
• 4 boneless skinless chicken breasts, about 2 1/2 pounds

Directions:

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.
2. Place the chicken breasts into the tomato/spice mixture and turn to coat both sides.
3. Top the slow cooker with the lid and set the program for 4 hours on high heat or 8 hours on low heat.
4. When the cooking time is done, use two forks to pull apart the meat into shreds.
5. Serve immediately with your choice of sides. Rice/cauliflower rice are great along with your favorite taco toppings, like tomatoes, shredded lettuce, avocado, salsa, etc.

Original recipe found here