Slow Cooker Adobo Chicken

Juicy and tender pulled chicken slow cooked in the most AMAZING spicy adobo sauce! Serve it with rice and veggies for an instant family favorite meal!

Slow Cooker Adobo Chicken

Soooo, my birthday may or may not be coming up pretty soon. Not like tomorrow or anything! But in a few weeks, I may be celebrating a birthday…across the country. My husband has to go back to Washington D.C. for three weeks in September and my birthday happens to be smack dab in the middle of his business trip. He asked me how he could make it up to me and I told him to buy me a ticket to D.C.   He did just that. He’s a catch. 😉

Slow Cooker Adobo Chicken

I love D.C., been there 4 times in the past couple of years to stay with my husband while he’s been there for business trips. I love the sights of course, but what I look forward to most is the fooooood. Big surprise there right? There’s a restaurant chain out on the east coast called Cosi and I 100% love it. I could go on and on about all of my favorite things to order there but back in March we were in D.C. and ate at Cosi four or five times on that trip. They had a new item on the menu, an adobo chicken and roasted veggie rice bowl. Oh. my. word. It was so amazing.

Slow Cooker Adobo Chicken

After we got home I set out to recreate the dish. And here it is! This turned out so much better than I even hoped it would! The sauce is absolutely perfect, spicy and savory and addictively delicious. I roasted up some veggies in the oven, served it with rice, and topped everything with fresh avocado because that’s how it was served at Cosi. But this chicken is an incredible filling for tacos, burritos, or in a quesadilla too. I’m in love with this stuff – you will be too!

Slow Cooker Adobo Chicken

5.0 from 1 reviews
Slow Cooker Adobo Chicken
Prep time
Cook time
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Juicy and tender pulled chicken slow cooked in the most AMAZING spicy adobo sauce! Serve it with rice and veggies for an instant family favorite meal!
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4
  • 3 large boneless skinless chicken breasts
  • 2-4 chipotle peppers packed in adobo sauce (choose 2,3, or 4 based on how spicy you want it. these peppers are canned and can be found near the canned jalapeños at the grocery store)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1 Tablespoon apple cider vinegar
  • 1 15-ounce can tomato sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  1. Add all ingredients to your crockpot/slow cooker. Cover and cook on low for 8 hours or on high for 4 hours.
  2. minutes before serving, use two forks to shred chicken. Stir the chicken in the sauces inside the slow cooker. Cover and cook another 30 minutes. Serve with cooked rice, veggies, fresh cilantro and diced avocados if desired. Enjoy!


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Looks Spicy and Tasty… hoping to take my time out Next Sunday to make this.

Tiffany – this looks delicious. What constitute the sides you have in the picture?

Thanks and God Bless!

    Hi Marie! This is honestly one of my very favorite recipes – the flavors, ah, they just can’t be beat. I served this with roasted vegetables and steamed white rice. I used zucchini and yellow squash – diced, sprinkled with seasonings, and roasted in the oven until tender. 🙂

Thank you so much for this recipe! I loooove the adobo chicken at Cosi and was so happy to find that someone had replicated it. I was even happier when I made it and it came out almost exactly the same as the restaurant version. Plus we got leftovers! Delicious! Thank you again! About to make it for the second time.

This was SOOOO good! My very picky husband loved it. Will definitely make again (bonus – it’s super-easy too!).

Hi- just wondering if by 2-4 chipotle peppers you mean cans or individual peppers. Looking to try this recipe today; looks delicious!

    Hi Lara! It’s individual peppers, one can should have more than enough peppers inside for this 🙂

How can I make this as mild as possible? I would love to try it 😊

    You can reduce the amount of adobo chiles/sauce you use 🙂

Found your recipe while searching. It looks both delicious and very healthy. Since it’s 85 degrees F here right now, the roast vegetable probably aren’t included on the menu. But a big green salad with peppers, onions, avocados and grape tomatoes will be. I’ll let you know how it turns out! Thanks for it 😀

I’ve made this twice now and it’s absolutely delicious and so easy! I serve it over rice with roasted zucchini and bell peppers, guacamole, sour cream, and cheese. So tasty!

the chicken breasts at my store always come in huge sizes, like 8 inches x 4 inches big. would it be better to cut them into smaller sizes before cooking them so that they absorb more flavor

    I agree- I think you will be better off cutting them into smaller pieces!

I’d love to make this in my instapot. Do you know how long and what pressure I would need to use? Thanks!

    Hi Ricki- I haven’t done this recipe in an Instant Pot yet! It could definitely be done, but because I haven’t done it yet, I don’t have any specific instructions to pass on! Sorry! If you give it a try, definitely let me know what did or did not work!

This is so delicious and easy to make! definitely added it to my “favorite recipes” bookmarks folder. Thanks, tiffany!!

    Oh, I love this comment! So happy to hear that you have found another favorite! Thanks for your feedback, Becky!