This scrumptious walnut dish with sugar coating is incredibly adaptable. They can be added to salads or crêpes, or you can eat them by themselves for a delightful snack.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 45 mins |
| Total Time: | 3 hrs |
| Servings: | 18 |
| Yield: | 18 servings |
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1 (15 ounce) can tomato sauce
- 1 (7 ounce) can chipotle chile peppers in adobo sauce, chopped and seeded
- 2 fresh jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon ground oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon red pepper flakes
- ¾ (1 pound) chorizo sausage
Instructions
- Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes 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.
- Cooking times are approximate. My large slow cooker cooks very fast and the chicken only takes 2 hours. Your cooking time may vary.
Nutrition Facts
| Calories | 131 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 418 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is absolutely amazing! My fiance substituted 1 of the jalapeno peppers for a pablano pepper and it was perfect . Made street tacos out of it with Pico a lil cheese and sour cream. Absolutely delicious
I doubled the pork chorizo, and substituted crushed tomatoes for sauce. Yummy as tostadas!
Fantastic! Have made this several times and the family loves it! I’ve used crushed tomatoes instead of tomato sauce and it is also delicious. I adjust the chipotle pepper amount based on the heat we need.
This is now a family fav. Great flavors, easy recipe. I used chicken sausage instead of pork. Otherwise, I followed the recipe. Both kids love it. Score!
Instead of a crockpot I used my pressure cooker. Exact ingredients except used 1/2 cup chicken broth to deglaze the pot (after cooking the chorizo I removed it from the pot, set it aside and then sauted the onions, jalapeno’s and garlic). Put remaining ingredients in the pot and 15 minute cook time and 10 minute natural release. Shredded the chicken and added it plus chorizo back into the pot and served on tostada’s with all the fixings. Delicious!
Loved this. Made exactly as written.
I’ll make this again! No changes, and garnish however you please.
I’ve made this recipe dozens of times over the past few years. Make it as is. However, I would offer the following caveat: Different brands of canned chipotle peppers, jalapenos, and chorizo can have widely different heat levels. De-seeding the chipotles and jalapenos and then adding back in red pepper flakes and chili powder seems a little backwards to me but hey… it’s not my recipe and it’s great. I’d also suggest the possibility of throwing in a tablespoon or two of fresh lime juice. The extra acidity really can make some of the other flavors pop. This recipe is a 5 all the way. Make it!
Amazing flavor, absolutely love this recipe!
This was very good. Served on rice the first night. Used leftovers for tacos.
I didn’t add the sausage. It was amazing. Definitely making it again
My girlfriend and I enjoyed it, but I am a novice when it comes to cooking and was caught off guard by the heat. Lesson learned: I will definitely read the reviews next time. Next time, we plan to use only a few Chile peppers, half a jalapeno, and throw in some sour cream or greek yogurt at the end.
I’ve made this twice and it’s always popular. it’s very easy to make for a group. I’d be careful with the chipotles en adobo depending on the heat tolerance of your guests. I used fewer chiles, more sauce. I also added some smoked paprika. I did not use any crushed red pepper. If it comes out too hot for some, suggest they cool it down with sour cream or guacamole. It’s a very tasty taco filling!
Delicious! I love spicy food, but I actually omitted the jalapenos and it was plenty spicy. I also used plain Italian sausage instead of chorizo. Finally, I added about 2 tablespoons of tomato paste and salt to taste.
I did not care for this recipe..neither did my son or husband. I made it exactly as written. I thought it was going to come out spicy and flavorful, but it was not at all….it was definitely bland. I feel like it took a lot of work to make and I got a better taste just throwing chicken breasts in the slow cooker with a can of good salsa.
The only change I made to this is I used Trader Joe’s Soy Chorizo instead, and it is a family favorite, great flavor and the right amount of heat.
This was an EXCELLENT recipe! The only change I made was that I used chourico (Portuguese sausage) instead of chourizo because it’s easier to find where I live. I don’t believe it made much of a difference – it was still awesome! Even my brother-in-law who doesn’t like chicken had seconds. Thanks for a great recipe!
Great recipe! I used all the spices and it was stellar in heat, almost as hot as some Korean dishes I have eaten.
Incredible!!! At first worried that the chipotle and chorizo would make the recipe too spicy for 2 of our children, but they DEVOURED it. The recipe yields a large amount of food, but 5 of us ate all within 36 hours. Small substitute: increased the amount of chorizo, and cooked it until it was crispy, and drained chorizo grease thoroughly before adding it to the slow-cooker. Also deep fried my flour tortillas in a saute pan with 1/2 inch of oil instead of using pre-bought Tostada shells. This is now a 1x per week recipe
This was delicious and easy to make, my picky husband and daughter loved it. They are not picky about what they eat but more the quality and taste of the food. Both gave it a thumbs up.
I adjusted the quantities a bit to tone it down as it was HOT and we like spicy stuff!! We have used it for soft tacos, burritos, enchiladas, even chicken chili – just add white beans and whole corn!