Slow Cooker Raspberry Chipotle Chicken Recipe2022-12-30
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
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This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat2.2 g
Slow cooker raspberry chipotle chicken recipe. Chicken breasts with raspberry chipotle sauce cooked in a slow cooker and served over the cooked rice. This delicious chicken recipe adapted from https://momswithcrockpots.com/crockpot-raspberry-chipotle-chicken/
You can prepare Raspberry Chipotle Chicken Sliders in a slow cooker if desired:
Slow Cooker Raspberry Chipotle Chicken Sliders Recipe
Makes 4-6 servings
Ingredients: 2 pounds (960 g) boneless and skinless chicken breasts, 1½ cups (325 ml) raspberry jam or preserves, 1½ tablespoons (23 ml) chipotles in adobo sauce, 1 large jalapeño pepper, seeded and minced, 2 tablespoons (30 ml) apple cider vinegar, 1 tablespoon (15 ml) freshly squeezed lemon juice, salt, and freshly ground black pepper, to taste, 1/2 cup (125 ml) clear honey, 2 tablespoons (30 ml) each: water and cornstarch, 12 slider buns for serving, 1/2 pound (240 g) Goat cheese
Instructions: Lightly grease 5-6-quart (5-6 L) slow cooker with nonstick cooking spray. Place chicken breasts in the bottom of the greased pot, then add raspberry jam, chipotles in adobo sauce, minced jalapeño pepper, vinegar, and lemon juice. Mix well.
Cover the cooker and cook on a low-heat setting for 3-5 hours or until chicken breasts are cooked through.
Turn off the slow cooker and open the lid. Using tongs, remove and transfer cooked chicken to a serving plate. Using two forks, shred the meat, then set it aside, cover and keep it warm.
Pour the raspberry chipotle sauce from the slow cooker into a medium saucepan, then transfer the chicken back to the pot. Season shredded meat with salt and black pepper to taste. Stir well and cover the pot.
Stir honey into the saucepan. In a small mixing bowl, combine cornstarch and water. Mix until the cornstarch dissolved completely. Bring chipotle raspberry sauce to a boil over medium-high heat, stirring continuously, pouring in the cornstarch mixture.
Reduce heat to low and simmer, stirring, until the sauce is thick and glossy. Pour raspberry chipotle sauce over shredded chicken. Stir well. Serve raspberry chipotle chicken on slider buns, topped with Goat cheese. Enjoy!
Slow Cooker Raspberry Chipotle Chicken Recipe
- 2 pounds (960 g) boneless and skinless chicken breasts
- 1 cup (250 ml) raspberry preserves
- 2 tablespoons chipotle in adobo sauce
- 2 tablespoons freshly squeezed lime juice
- ground cumin
Lightly grease the bottom of the slow cooker with nonstick cooking spray. Place chicken breasts in the greased pot.
In a medium mixing bowl, combine raspberry preserves, chipotle, lime, and seasonings. Mix well. Pour raspberry chipotle mixture over the chicken in the slow cooker.
Cover the cooker and cook on low-heat setting for 6 hours or until chicken breasts are tender.
Turn off the slow cooker and open the lid. Stir well before serving. Serve raspberry chipotle chicken over the cooked rice.