Light Slow Cooker Smokey Chicken Joes

Chipotle gives this chicken sloppy joe a wonderful smokey flavor

America has such an exciting array of flavors from the many nationalities that have settled on this vast continent, and food that is fun! Although often accused of being unhealthy by those who think that certain fast-food chains are the typical diet, there are many very healthy dishes that are fun! Smokey chipotle from Mexico creates awesome flavor in this succulent slow-cooked chicken, that can be just as delicious wrapped in lettuce, as in brioche or slider buns! Beautiful and messy food! It doesn’t get much better than these!!
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WINE NOTE: German Riesling, just off-dry with a shot of lime running through it, pairs pleasantly with this wine. You can also pair this with Pinot Noir if you prefer to have red wine with it!

1 large, onion thinly sliced
1 cup unsweetened frozen or canned peaches sliced
1¾ lb / 500g boneless skinless chicken breast
¾ cup barbecue sauce
¼ cup apple cider vinegar
1 Tbsp Canned chipotle peppers in adobo sauce minced (UK see picture below to order)
1 Tbsp store-bought adobo sauce (or see recipe at end of this recipe) (UK
1 tsp Himalayan or Sea salt

Lettuce leaves, brioche rolls or slider rolls to serve

Homemade coleslaw

Place the onions and peaches in the crockpot
Place the chicken on top
Whisk together the next 5 ingredients and pour over the chicken
Cook on low 6-8 hours
Use a couple of forks to shred and then serve on lettuce leaves, rolls, or sliders.

(Refer to Amazon affidavit at end of recipe)

Simple Adobo Sauce

  • 1/2 cup chile powder (See Note 1)
  • 2 Roma tomatoes, chopped (8 oz with juices)
  • 1/4 cup cider vinegar
  • 3 garlic cloves
  • 2 tbsp brown sugar (See Note 2)
  • 1 tsp oregano (See Note 3)
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 tsp allspice
  • 3 tbsp olive oil
  • In a jug, add the chile powder and carefully pour in 1 1/2 cups boiling water. Cover with a plate to infuse, while you get the other ingredients together.
  • Add the vinegar, chopped tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper, and allspice to the jug and process with a stick blender to a smooth purée, about the consistency of BBQ sauce. If needed, thin with water.
  • Heat oil in a skillet or Dutch oven over medium-high heat. Carefully pour in the chili vegetable purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
  • Makes about 2 1/2 to 3 cups adobo sauce. Freeze leftover sauce in small containers for future use, as you will want to make this chicken again!


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