Spicy Slow Cooker Southwest Chipotle Chicken


The rich, dark meat mixed with the spice of chipotle and garlic make this slow cooker Chipotle Chicken recipe more than just a Southwest favorite. Served over yummy cilantro rice.  Delectable, delicious, and worth the wait.

Rate this Recipe

Spicy Slow Cooker Southwest Chipotle Chicken

Print this Recipe

Recipe Ingredients

  • 3 tbsp paprika, traditional or smoked
  • 1 tbsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 Chicken thighs, skinless on the bone
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (15-ounce) can corn kernels
  • 1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
  • 1 cup LA VICTORIA® Chipotle Taco Sauce
  • 1 clove garlic, minced
  • 1 tsp fresh oregano chopped or 1/2 tsp dried oregano
  • Cooked rice with freshly chopped cilantro mixed in

Cooking Directions

  1. In a small mixing bowl, combine paprika, garlic powder, cayenne, cumin, salt and pepper. Rub chicken thighs with the spice mixture to coat well.
  2. Combine beans, corn, LA VICTORIA® Diced Green Chiles and 1/2 cup LA VICTORIA® Chipotle Taco Sauce in slow cooker.
  3. To the remaining taco sauce, add garlic and oregano. Place the seasoned chicken thighs on top of the corn/bean mixture. Pour remaining seasoned taco sauce over chicken.
  4. Cover and cook on high heat setting for 4 to 5 hours. Serve over cilantro rice.

Nutritional Information

View Nutrition