Chipotle Chicken in a Slow Cooker with Roasted Corn Salsa

Chipotle Chicken in a Slow Cooker with Roasted Corn Salsa

This recipe couldn’t be simpler, just put the ingredients in a crock pot, wait a few hours, shred and serve with your favorite toppings! It doesn’t have the same texture as the grilled chicken at Chipotle but its flavor is great and works wonderfully for simple Chicken Chipotle bowls at home! 

Ingredients

 

• ▢ 
  3 chicken breasts , boneless skinless
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon coarse ground black pepper
• ▢ 2 teaspoons chipotle chili powder
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon cumin
• ▢ 1/4 cup distilled vinegar
• ▢ 4 cloves garlic , minced
• ▢ 6 tablespoons vegetable oil 
• ▢ 1/4 cup water

Directions

• Add all of the ingredients to the slow cooker and cook on high for 3 hours or on low for 6 hours.
• Shred the chicken and return to slow cooker. Stir.
• For a “chipotle bowl”, put chicken over rice and top with your favorite toppings- guac, salsa, cheese, sour cream, fajita veggies, lettuce, black beans etc. It also works great for chicken tacos! 

ROASTED CHILI-CORN SALSA

INGREDIENTS

• ▢ 1 (16 ounce bag) white sweet corn frozen
• ▢ 2 poblano peppers
• ▢ 1/2 jalapeño finely diced
• ▢ 3/4 cup cilantro finely diced
• ▢ 1/2 red onion finely diced
• ▢ 1-2 teaspoons Morton kosher salt
• ▢ 1 lime juiced
• ▢ 1/2 lemon juiced

INSTRUCTIONS

PREPARING THE POBLANO PEPPERS

• Put the poblano peppers on a baking sheet and stick directly under the broiler for 3-7 minutes, or until blistered and charred. Turn the peppers, and repeat process until underside has also blistered and charred.
• Remove the peppers from the broiler and immediately transfer to a glass bowl. Cover with either a tight fitting lid or saran wrap and allow peppers to steam for 10-15 minutes. This will allow the skin to separate more easily from the flesh of the peppers.
• Peel the skin off of the peppers. It is okay is some is left, but peel most of the skin off of peppers for optimal taste and texture. 
• Slice peppers in half, remove the seeds, then finely dice peppers and set aside.

PREPARING THE SALSA

• Thaw the corn by rinsing it in a fine mesh sieve under cool, room temperature water. 
• Transfer the rinsed and drained corn to a large bowl. 
• Add in the cilantro, red onion, jalapeño, poblano peppers, lemon juice, lime juice, and kosher salt. 
• Toss to combine and serve immediately or store in the fridge to chill until ready to serve.