I’ve never had much success with slow cooker chicken recipes because there is usually a can of soup involved. However, this one seemed like it had promise and it turned out great. The simplicity of the ingredients make it an easy one to prep before work and then dinner is ready in an hour once I get home. Easy peasy, lemon squeezey.
Prep time – 10 minutes / Cook time – 3 hours
- 4 skinless, boneless skinless chicken breast halves
- 1 onion, chopped
- 1 (15 ounce) can tomato sauce
- 4 – 5 chipotle chile peppers in adobo sauce, chopped and seeded
- 4 cloves garlic, minced
- 1 t. ground oregano
- 1 t. ground cumin
- 2 t. chili powder
- 1 pound mild chorizo sausage
Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, garlic, oregano, cumin, and chili powder in a slow cooker.
Cook on low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
Cook on Low for 45 minutes to 1 hour.
Cook on low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
Cook on Low for 45 minutes to 1 hour.
