Barbacoa Chicken
Slow-cooked chipotle barbacoa with crispy roasted potato wedges
Slow-cooked shredded barbacoa chicken piled beside crispy roasted potato wedges — chipotle, lime, and cumin braise until pull-apart tender while wedges roast golden in the oven.
Why crews like it: Set-and-forget protein with a hearty wedge side that holds hot on the line. Smoky heat without standing over a smoker all day.
Ingredients
- 5 lb boneless chicken thighs
- 4 large russet potatoes
- 3 tbsp olive oil
- 3 whole chipotle peppers in adobo
- 3 tbsp adobo sauce
- 0.33 cup lime juice
- 4 whole limes
- 1 cup fresh cilantro
- 2 tbsp apple cider vinegar
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 6 cloves garlic cloves
- 1 large yellow onion
- 1 cup chicken broth
- 1.5 tsp kosher salt
- 1 tsp black pepper
Instructions
- Roast potato wedges: Heat oven to 425°F. Toss potato wedges with olive oil, smoked paprika, salt, and pepper on two sheet pans in a single layer. Roast 28–35 minutes, turning once, until golden and crisp at the edges.
- Layer crock ingredients: Place onion slices in bottom of 8-quart slow cooker. Arrange chicken thighs on top in an even layer without stacking too deep.
- Mix braising liquid: Whisk chipotle, adobo sauce, lime juice, vinegar, cumin, oregano, garlic, salt, pepper, and broth until smooth.
- Slow cook until tender: Pour liquid over chicken. Cover and cook on low 6–8 hours until meat pulls apart easily and internal temp reaches 165°F throughout.
- Shred in pot: Transfer thighs to a cutting board if easier, or shred in crock with two forks. Meat should separate into moist strands, not dry clumps.
- Reduce juices if needed: If liquid is thin, simmer shredded chicken on high 20–30 minutes uncovered until sauce clings to meat with a glossy coat.
- Platter for the line: Pile shredded barbacoa on a large crew platter beside the roasted potato wedges. Garnish with lime wedges and cilantro. Keep rice and bowls off this spread — wedges are the carb.
Tonight's spread
- Lime wedges and fresh cilantro on the platter.
- Simple shredded lettuce if crews want greens.
Hall tips
- Thighs beat breast here—long cook needs fat for tender shred.
- Roast wedges on parchment for easier cleanup after a long shift.
- Freeze shredded portions in cooking liquid for fast taco nights — re-crisp fresh wedges when you serve.
Meal prep
Start crock on low by mid-morning. Roast potato wedges on sheet pans while chicken finishes. Shred with two forks directly in the pot to save dishes. Station: Do not lift lid during first 3 hours—each peek adds 15 minutes cook time. Station: Skim fat before shredding for cleaner flavor and easier cleanup. Station: Hold shredded chicken in juice at 165°F—dry holding ruins barbacoa texture. Station: Crisp wedges on a hot sheet pan 5 minutes before service if they softened during hold.
Leftovers
- Barbacoa breakfast burritos with eggs and salsa.
- Re-crisp leftover wedges in a hot oven 8 minutes.
- 8-quart slow cooker
- Two forks
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