Honey Chipotle Crockpot Pulled Chicken

This 5-ingredient honey chipotle crockpot pulled chicken perfectly balances sweet and spicy in a recipe that’s perfect for meal prep or feeding a crowd. You can use it in everything from sandwiches, wraps, and even pizzas to salads or on its own with sides. 

I’ve included recipes for a low fat ranch spread that’s great on sandwiches as well as a pan fried broccoli and Southwest sweet potato salad. 

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Honey Chipotle Crockpot Pulled Chicken Ingredients

It’s a short list! Here’s everything you’ll need:

  1. chicken breast
  2. chipotle peppers in adobo sauce
  3. honey
  4. Walden Farms Pancake Syrup (or a sugar free pancake syrup) 
  5. reduced sugar ketchup 

That might look like a weird combo at first glance but just trust me. If you’re especially curious of pancake syrup and ketchup, look no further than my instant pot sloppy joes recipe for an example of how well they can work together! 

honey chipotle pulled chicken sandwich on a plate

What to Serve with Your Honey Chipotle Chicken

If you’re a sandwich lover, this chicken is great with a low fat ranch spread. Here’s what I used in the photo above (makes enough for two sandwiches): 

  • 1/4 C (56g) Fat Free Greek Yogurt
  • 2 Tbsp (30g) Light Mayo
  • 2-3 tsp Ranch Seasoning 

Mix it up and you’re done! 

southwest sweet potato salad on a plate with honey chipotle chicken and broccoli

Another option I’d highly recommend is my Southwest Sweet Potato Salad. It’s a spicy spin on the classic creamy potato salad with corn, black beans, and diced jalapeño. If you’re having a green veggie like broccoli, this is the perfect starchy compliment. 

Speaking of broccoli, I made a simple pan fried broccoli for this recipe’s photos. Simply microwave frozen broccoli, drain, and cook in a hot skillet with half a tablespoon of olive oil and your choice of seasoning. Salt and pepper are hard to beat here. 

Final Crockpot Pulled Chicken Recipe Notes

Be sure to take note of the amount of chipotle peppers you use. If you use the entire can, this honey chipotle chicken will pack a punch. A half can is quite mild in my opinion, but I’ve been accused of loving my spice in the past. 

honey chipotle crockpot pulled chicken on a baking sheet

If you’re okay with having a few extra calories (not many), swapping chicken breast for chicken thighs makes a huge difference. You can stick to the script on this one and check out my chili coconut pressure cooker pulled chicken thighs next.

All right, that’s it. Be sure to let me know what you think about this crockpot pulled chicken when you try it!

Take a photo of your creation and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.

honey chipotle crockpot pulled chicken on a baking sheet

Honey Chipotle Crockpot Pulled Chicken

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

A 5-ingredient recipe for honey chipotle pulled chicken. 

Ingredients

Instructions

  1. Add everything but the chicken to a food processor or blender. If you're sensitive to spice, use half the can of chipotle peppers. Blend until smooth and add to the crockpot with the chicken. 
  2. Flip the chicken a few times to fully coat both sides.
  3. Cover and cook on low for around 2 to 2.5 hours or until the chicken reaches an internal temp of 165F. Be careful not to overcook or the chicken will be difficult to shred. (You can cook on high, but the longer cook time will produce more flavorful chicken.) 
  4. After the chicken is cooked, shred it with two forks or use a stand mixer with a flat beater attachment. (You can also chop the cooked chicken with a knife.)
  5. Set the crockpot to its keep warm function and add the chicken back to the crockpot. Let the chicken rest in the juices for an additional hour. 

Notes

  • Each serving has 3 Smart Points.
  • For an Instant Pot, cook the chicken on manual for 12-16 minutes with quick release pressure. Make sure the chicken is fully cooked before shredding. 
  • If you wanted to make the chicken crispy, you could use the broiler like I used in my pineapple chipotle chicken tostadas recipe. 

Nutrition Information:
Yield: 8 Servings Serving Size: 3 ounces
Amount Per Serving: Calories: 165Total Fat: 2gCarbohydrates: 10gProtein: 27g

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More Crockpot Recipes You Might Like

A new recipe on the blog, my Carolina BBQ Crockpot Shredded Chicken is super easy to make, too. If you like the tangy, mustard-ey barbecue, you’ll love this recipe. There’s a spicy white coleslaw that elevates any sandwich inside the recipe as well. And you could always make my pressure cooker bbq pulled pork or crispy pork tenderloin carnitas in the crockpot. You can make breakfast bakes, burrito bowls, quesadillas, and all kinds of goodies with these!

honey chipotle chicken sandwich and crockpot pulled chicken on a baking sheetdata-pin-description=”You’ll love this simple crockpot pulled chicken if you’re in need of meal prep recipes. It’s sweet and spicy and goes perfectly on sandwiches, salads, or on its own with sides. The recipe includes a low fat ranch spread for sandwiches and a Southwest sweet potato salad for pairing ideas.”
honey chipotle crockpot pulled chicken on a baking sheetdata-pin-description=”Perfect for feeding or crowd or meal prep, this low calorie, low carb honey chipotle chicken is a must try. You can serve it on sandwiches, salads, pizzas, loaded fries or on its own with veggies and sides.”


23 thoughts on “Honey Chipotle Crockpot Pulled Chicken”

  • Thanks Mason! Can’t wait to try this one! What meat thermometer do you use? Mine just died and looking for a recommendation!

  • Looking forward to making this in the IP. 2 questions, do you reduce the sauce in the IP and do you let the chicken rest in the IP for and hour like the crockpot?

    Thanks!

    • I found that I didn’t need to reduce the sauce after letting the shredded chicken rest in it, but the Instant Pot may be a bit different. I’d let it rest in the IP for about the same time and then if you need to thicken the sauce, pull the chicken out, turn it on the sauté function, and heat until thick before adding to the chicken. Hope that answers your question!

      • I’m afraid it’s also not available for me… maybe I could add roasted paprika and a bit of cumin to the tomato sauce? Thank you so much for your reply and for your recepies! My family never believe me when I tell them I eat in a deficit because your recepies taste amazing (which can be hard while also being macro friendly), they all love it!

  • Gonna try this soon! I’ve got half a can of chipotle peppers in adobo (left over from making the pineapple chipotle chili last night) so I’ll use it for this, plus add some other hot sauce to kick it up (love spice but don’t want to use a new can or I’ll still have 1/2 a can left over).

  • This chicken was so easy to make and delicious! I prepped it for dinner and had it with some potatoes and delicata squash, the next day I used the leftovers and turned it into a pita sandwich with a joesphs pita, cheddar cheese, and pickles. So good, so versatile!!

  • This is practically a weekly staple in our house! I love that I can blend all ingredients and toss in my crockpot. When I get home, dinner is practically ready! For buns, I like to use Arnold Sandwich Thins or Hawaiian rolls if mi have more room in my macros. I use a whole can because my family loves the spice. I also use sweet potato fries or steam broccoli for a side!

  • This may be my favorite recipe, the possibilities are endless. I’ve stuffed sweet potatoes, topped cast iron pizza, enchiladas, tacos and totchos so far. Yum!!!

  • This recipe turned out super delicious and was great for my weekly meal prep. If you’re a weenie with spice like me, use about half the can of adobo chipotle peppers for the perfect amount of flavor. I had to cook it a little longer than the recipe recommended for my specific crockpot. It was shred-worthy after about 3.5 hours on high. My favor way to eat was in a pita with pickles or on top of rice!!

  • I used real maple syrup and cooked this in the instant pot for about 10 minutes with 10 minute natural release before shredding in my Kitchenaid Mixer. We ate this over roasted potato fries and ate the leftovers as sandwiches. A great go to, easy chicken recipe that my husband loved too.

  • OHHHHH man, this recipe is a must make! The chipotle peppers in adobo give this a smokey flavor and the sweetener balances out the spicy perfectly. I ate these on brioche buns topped with some simple cole slaw. I ate this for 6 days in a row, some day s for lunch AND dinner and didn’t get tired of it! it’s so easy!

  • Another winning recipe. I love slow cooker meals as they’re so easy and I can put them on whenever I have time during he day. These are delicious in brioche buns or on cauliflower rice with a big side of veg. Delicious ⭐️⭐️⭐️⭐️⭐️

  • This recipe has become one of my favorites, putting the chicken on top of rice or on a whole wheat bun is especially good. I was a dingus and first tried this recipe in the instant pot—> DO NOT DO THAT. Stick with the crockpot if you don’t want a giant mess!

  • Y’all!! This pulled chicken is divine!! We have eaten it so many ways, but my favorite so far is crunch wrap style (a la lillieeatsandtells). I use a Lavish Wrap, spread some laughing cow cheese in the middle, top it with the pulled chicken, add some slaw, pickles and/or pickled okra, and a little bolthouse yogurt ranch dressing. Wrap it up and seal on the stovetop for a minute each side. Delicious!! It does have a bit of a kick to it with the whole can of chipotle peppers, but definitely not too spicy in my opinion. Try this one, you won’t regret it!

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