Slow Cooker Chipotle Chicken Sloppy Joes
Published Aug. 11, 2025
- Total Time
- 4 hours 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1(7½-ounce) can chipotles in adobo sauce
- 1small yellow onion, finely chopped
- ⅔cup ketchup
- 3tablespoons tomato paste
- 2tablespoons sugar
- 2pounds ground chicken
- Salt and black pepper
- 6warmed burger buns, for serving
Nutritional analysis per serving (6 servings)
403 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 32 grams protein; 1028 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dump the can of chipotles in adobo sauce onto a cutting board. Finely chop the chiles. Scrape the chopped chiles and sauce into the slow cooker. Add ¼ cup of water to the can and stir to release any residual chipotle sauce, then pour the mixture into the slow cooker.
- Step 2
Add the onion, ketchup, tomato paste and sugar, and stir to combine. Add the ground chicken, season generously with salt and pepper and stir to combine with the sauce.
- Step 3
Cover and cook on low for 4 hours. Using a spatula, break the chicken into smaller chunks. Taste, and season with more salt and pepper, if needed.
- Step 4
Divide among over burger buns.
Private Notes
Comments
Based on my lived experience with canned chipotle peppers, give careful thought to tossing a whole can (7 1/2 ounces) into this dish, which serves 6. This is the equivalent of having someone eat slightly more than 1 canned chipotle pepper each, which not everyone can handle. Perhaps try 1 or maybe 2 canned chipotle peppers for flavor and then test and add a bit of cayenne as necessary to raise the heat to the desired level.
@Wm made this tonight as directed, wish I had seen your comment first and halved the chipotle chiles. Very tasty but very hot.
Very disappointing. The end texture is mushy. It might work better browning the chicken in a pan, adding the other ingredients, and skipping the slow cooker.
I would give serious consideration to adding a whole can of chipotle chilis. As someone who loves Thai chili peppers, this amount of chipotle will overpower the rest of the flavor profile. Definitely not kid friendly using this much heat. Proceed with caution.
Way too spicy to eat- wish I would’ve read the comments first! Also, I think sautéing the onions a bit ahead of time would be a good idea
If there is anything about this recipe I could prompt them to edit…it’s the amount of chipotle peppers. I unluckily didn’t visit the comments before making this. We are a spicy house and still couldn’t handle it with the whole can. I am telling you…do not add the full amount. Do NOT.