Crockpot Raspberry Chipotle Pulled Chicken Recipe
A savory and sweet shredded chicken dish cooked in a slow cooker with a smoky-chipotle and raspberry sauce. Fork-tender, bold, and easy to make for weeknights or gatherings.
- Prep Time: 10
- Cook Time: 420
- Total Time: 430
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Slow Cooking
- Cuisine: American Fusion
Ingredients
2 lbs chicken breast, boneless and skinless
1 cup raspberry preserves, seedless variety preferred
2–3 chipotle peppers in adobo, finely minced
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt, adjust to taste
Instructions
Whisk the raspberry preserves, minced chipotle peppers, apple cider vinegar, garlic powder, onion powder, and salt in a small bowl until fully combined.
Place the chicken breasts into the bottom of a 6-quart slow cooker.
Pour the prepared raspberry chipotle mixture over the chicken, ensuring each piece is coated thoroughly.
Cover the slow cooker with the lid.
Cook on the low setting for 7 hours or the high setting for 4 hours until the chicken is tender.
Notes
Adjust the number of chipotle peppers to control the heat level.
For best results, use a 6-quart slow cooker.
Seeds from the chipotle peppers can be removed for a milder sauce.
Leftovers refrigerate well in an airtight container for up to 3 days.
Always handle raw chicken safely to avoid cross-contamination.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 13g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 100mg