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Crockpot Chipotle Chicken

With spicy roasted sweet potatoes


It’s Sunday. Is it Sunday? It’s the Sunday after the Fourth of July weekend and it’s the weekend that kept on going.


Now. For me, it was pretty much just another week. Well, at least another week on the work front. I did manage to relax a little bit. But more so out of necessity as a sinus thing/cold/sickness from hell took over my body. No one likes summer sickness. But we’re getting through and we’re drinking lots of bone broth and making spicy things even though I can’t taste it yet.



So back to the weekend. The 4th fell on a Thursday this year, so the nation was ready to party hardy by about Wednesday.


Here in Columbus the festivities definitely started up Wednesday night on the 3rd. Then the neighborhood I live in is full of people who are complete lunatics over the Fourth of July. It’s hilarious and they know how to party all morning, day, and night on the 4th. (As I hit the parade, said a quick hello, and hit the couch hard by about 2p).


And then. Well it was Friday. So hello weekend.


The classes I coached on Friday were hysterical as people stumbled in sun burnt and hungover. Classic ‘Merica.


Whatever you did, and whatever you’re currently doing, I hope it was a blast.


Pun intended.


So here we are. Sunday. Ready to pull it together and take on a new week.


I have a spicy recipe for ya today. One I made last week and one I ate all throughout the week, hoping the spice would help open up my sinuses. It’s a very multi-faceted dish.


I piled this chicken up on top of lettuce, peppers, salsa, roasted sweet potatoes, and drizzled it with Primal Kitchen Avocado Oil Ranch for a massive kitchen sink style salad. I also heated it on the stove top with more garlic and peppers and added a bunch of bone broth to make a spicy soup out of it when I started feeling like crap.


Either way, the chicken is great on it’s own or alongside or on top of any vegetables and potatoes.

As always, I’m a low and slow fan so I started this bad boy on a Sunday morning and it was waiting for me by Sunday afternoon to shred up all delicious like. A little squeeze of lime at the end makes all the difference as well.


So whatever you’ve been up to and whatever you’re about to do, get this spicy chipotle chicken going to start your week right. Freedom has been ringing hard and fast for days now. Time to get things working low and slow.


Crockpot jokes.



Crockpot Chipotle Chicken (serves 4)

1lb Chicken breasts

2-3 big cloves of garlic, minced

½ red onion (or any onion), sliced

2 Tbs cumin

1 tsp dried oregano

2 tsp salt

1 tsp pepper

¼ cup chipotle chili sauce from a can of chipotle peppers in adobo sauce

¼ -1/2 cup chicken broth

1 tbs honey or agave (optional, but great for the sweet and spicy)

To finish and garnish:


Cilantro, chopped handful to add at the end after shredding

½ lime, squeeze over at the end



  1. As always this is super simple. Throw all ingredients in the crockpot, mix it around so its all coated with everything and evenly distributed.
  2. Cook on high for 4 hours
  3. Cook low and slow 6 hours
  4. Shred with 2 forks, add chopped cilantro and a squeeze of lime, and pile high on anything!


Roasted sweet potatoes/purple potatoes/white sweet potatoes (serves 4)

2-3 large sweet potatoes, chopped in big chunks

2 Tbs olive oil

1 tsp salt

½ tsp pepper

1 tsp chipotle chili powder (for spicy spiciness)



  1. Preheat over to 400 degrees
  2. Chop up potatoes, toss with olive oil, and sprinkle with spices.
  3. Lay on a baking sheet in one layer. Make sure there is space between chunks so they do not steam
  4. Bake about 30-40 minutes, shaking and flipping them over at the 20 minute mark. Keep your eye on them!


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