Slow Cooker Barbacoa Chicken

Throw this barbacoa chicken recipe together in just a few minutes - the smoky chipotle peppers make this slow cooker recipe fantastic!

Sometimes, no matter how hard I try, there just don't seem to be enough minutes in the day. Have you ever had a week like this? I definitely did.

So, when my plan to make one of my favorite dishes, slow cooker beef barbacoa, fell apart, I needed a quick substitute that I could make with things I had on hand and throw together in just a couple of minutes.

Seeing some frozen chicken breasts and a can of chipotle peppers in adobo, I decided to try out a quick version of barbacoa with chicken. I relied on the smoky chipotles to add the depth of flavor you usually get from the dried chilies, along with some simple spices.

The result was an incredibly simple and delicious dish.

Key Ingredients For Chicken Barbacoa

Traditionally, barbacoa in Mexico is made from goat meat. My recipe uses lots of the same spices to give the chicken an authentic barbacoa flavor.

• Chicken Breast: You can use any kind of chicken - thigh or breast - just make sure it is boneless and skinless.
• Tomato Paste: This creates a thick sauce for the chicken.
• Chipotle Peppers In Adobo: Make sure you get the peppers in adobo for an authentic flavor. In case chipotle peppers are new to you, they are smoked chipotle peppers that come in a smoky adobo sauce. They are generally spicy and smoky and make the perfect complement to this dish. 
• Apple Cider Vinegar: The vinegar helps make the chicken really tender and adds some acidity and brightness to the dish. You can use white vinegar as a replacement if you don't have ACV.
• Garlic Cloves: I always recommend using fresh ingredients whenever you can, but you can use a tablespoon of garlic powder instead of fresh garlic cloves in this recipe in a pinch.
• Onion: Any variety will taste amazing in this recipe.
• Spices: The only spices you need are cumin, oregano, a bay leaf, salt, and pepper.
• Chicken Broth: Use low-sodium chicken broth or chicken stock. For a beefy flavor, more similar to traditional barbacoa, swap in beef broth

Note: For a full list of ingredients and detailed instructions on how to make this barbacoa chicken, take a look at the printable recipe card at the bottom of this post!

Side Dish Ideas

The best way to serve barbacoa chicken is to shred it and use in your favorite tacos or burritos. You can also pile it on top of mixed greens for a scrumptious taco salad.

Like other Mexican foods, serve this with your favorite sides like refried beans, Mexican street corn salad, or creamy Mexican coleslaw.

Recipe Tips

Follow these tips to make sure that your barbacoa chicken turns out spicy and juicy every single time!

• Don't overcook the chicken. It will be ready on low after just 3-4 hours. If you allow it to cook for longer than that, the chicken can get tough and hard to shred.
• Make clean-up easier by using a slow cooker liner.
• Shredding cooked chicken is a breeze when you use an electric mixer. Just mix on low for a few seconds and it shreds like magic.

Frequently Asked Questions About Slow Cooker Chicken Barbacoa

Here are some questions I frequently get asked about by some readers…

What other types of meat can I use instead of chicken?

The fantastic thing about this recipe is that you can use any meat in it. Try a beef roast or pork loin. As long as the meat is the kind that you can shred, it will taste delicious with these spices.

What are barbacoa tacos made of?

Barbacoas are a traditional Mexican recipe made with beef or goat (and sometimes even lamb). It's typically seasoned with dried chilies and slow-cooked until nice and tender.

Barbacoa tacos are usually topped with cilantro, onion, and sometimes sour cream.

Can you use this chicken as part of meal prep?

Yes, barbacoa chicken is the perfect addition to a meal prep routine. Add it to your food containers and refrigerate it for up to 5 days. Then, you can use it on a salad or make some tacos. In fact, I think the chicken tastes even better the next day after all the spices and juices chill in the fridge and really soak into the meat.

Is this recipe low-carb?

Yes, the chicken is naturally low in carbs, so this recipe fits in with a keto diet. To stay keto-friendly, serve it on top of lettuce for a Mexican salad, or with some cauliflower rice on the side.

Some people eat tacos on the keto diet by either making some shells out of cheese or buying low-carb taco shells.

More Delicious Slow Cooker Mexican Recipes You'll Love:

• Slow Cooker Beef Machaca
• Slow cooker Chicken Burrito Bowls
• Slow Cooker Chicken in Chile Verde
• Chicken Tinga
• Easy Healthy Carnitas