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Slow Cooker Raspberry Chipotle Chicken Tacos

Slow Cooker Raspberry Chipotle Chicken Tacos

Slow Cooker Raspberry Chipotle Chicken Tacos will be one of your new go-to taco recipes. Shredded chicken mingled with raspberry preserves, BBQ sauce and adobo sauce and topped with a fresh corn salsa. These easy and delicious tacos will be a hit for all.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 6 (2 tacos per serving)
Calories 543kcal


For chicken:

  • 2 pounds boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • ½ cup seedless raspberry preserves
  • 2 tablespoons adobo sauce (from canned chipotle peppers)

For salsa:

  • 2 cups frozen corn kernels
  • 1 ½ tablespoons canola oil
  • 2 avocados
  • 1 jalapeño pepper
  • ¼ cup fresh chopped cilantro
  • 2 tablespoons lime juice
  • salt and pepper to taste


For chicken:

  • Add chicken to slow cooker
  • Whisk together BBQ sauce, preserves and adobo sauce
  • Pour half over chicken in slow cooker and reserve the other half in an airtight container in the fridge for later
  • Cover and cook on low for 6-8 hours or high for 3-4
  • Remove chicken and shred with forks
  • Add reserved BBQ sauce mixture to taste and toss well to coat
  • Discard cooking liquid and return chicken to slow cooker to keep warm until ready for serving, if desired

For salsa:

  • Heat canola oil in skillet over medium high heat
  • Add frozen corn kernels (carefully, they may spatter) and let cook without stirring for 4-6 minutes or until they start to turn golden brown
  • Stir lightly as the corn continues to brown on other sides, another 3-4 minutes
  • Remove from heat and let cool to room temperature
  • Dice avocado and add to cooled corn
  • Seed and finely dice jalapeño and add to mixture along with cilantro and lime juice
  • Add salt and pepper to taste
  • Salsa can be made a few hours ahead of time and refrigerated in a tightly covered container until ready to serve


Goes perfectly topped off with this delicious Zesty Lime Jalapeño Ranch Dressing! (I subbed out the mayo with greek yogurt for a lighter taste)
I cooked this on high for 3 hours in my 4 quart multi cooker.


Calories: 543kcal | Carbohydrates: 59g | Protein: 35g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 1711mg | Potassium: 1189mg | Fiber: 6g | Sugar: 30g | Vitamin A: 335IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 1.9mg