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Crockpot chipotle chicken street tacos topped with red onion, cilantro, and cotija cheese on warm corn tortillas.
Reynaldo’s Cocina 📍

Crockpot Chipotle Chicken Street Tacos

Tender shredded chicken slow cooked in chipotle peppers, adobo sauce, chicken broth, and homemade taco seasoning, then served on warm corn tortillas with red onion, cilantro, and cotija cheese.
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Ingredients Equipment Method Notes

Ingredients
  

Chipotle Chicken
  • 2 lbs boneless skinless chicken breasts
  • 1 small can chipotle peppers in adobo sauce
  • 1 cup chicken broth
Taco Seasoning
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
For Serving
  • 12 corn tortillas
  • ½ cup red onion diced
  • ¼ cup fresh cilantro chopped
  • ½ cup cotija cheese crumbled

Equipment

  • Slow cooker
  • Cutting board
  • - Chef knife
  • Measuring spoons
  • Mixing bowl
  • Tongs
  • Forks for shredding
  • Comal or skillet
  • - Serving platter

Method

Step 1 — Build the crockpot.
  1. Add chicken breasts to the slow cooker.
  2. Pour in:
  3. Chipotle peppers in adobo sauce
  4. Chicken broth
Step 2 — Season.
  1. Add:
  2. Chili powder
  3. Paprika
  4. Cumin
  5. Garlic powder
  6. Onion powder
  7. Oregano
  8. Kosher salt
  9. Black pepper
  10. Cover evenly.
Step 3 — Slow cook.
  1. Cover and cook:
  2. LOW for 6–7 hours
  3. OR
  4. HIGH for 3–4 hours
  5. Cook until chicken is fork tender.
Step 4 — Shred.
  1. Remove chicken.
  2. Shred using two forks.
  3. Return shredded chicken to the cooking liquid.
  4. Mix thoroughly.
Step 5 — Rest.
  1. Allow chicken to sit in the cooking liquid for 10–15 minutes.
  2. This helps the chicken absorb additional flavor.
Step 6 — Warm tortillas.
  1. Heat corn tortillas on a comal or skillet.
  2. Warm until soft and lightly toasted.
Step 7 — Build tacos.
  1. Fill each tortilla with chipotle chicken.
  2. Top with:
  3. Red onion
  4. Fresh cilantro
  5. Cotija cheese
Step 8 — Serve.
  1. Serve immediately while warm.

Notes

• Use the entire can of chipotle peppers and adobo sauce for the best smoky flavor.
• Let the shredded chicken rest in the cooking liquid before serving.
• Corn tortillas warmed on a comal provide the best street taco texture and flavor.
• Cotija, cilantro, and red onion keep the toppings simple and balanced.
• For extra heat, finely chop one or two chipotle peppers and mix them directly into the shredded chicken before serving.
• This chicken reheats exceptionally well and is great for meal prep.
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