One-Pot Chipotle Bacon Chicken



This recipe combines 2 of my favorite things on the cheap, bacon and chipotle peppers. Cooks all in one pot and always leaves me looking for more spicy bacon bits even after I’ve eaten it all. This is something that I whip up in 10 minutes and usually consume all it before it cools down. Soon I will be coming up with my own adobo sauce recipe for the blog. I am aware the canned product I use has a small amount of sugar and that some people are not ok with that, and for that reason am trying to come up with my own version soon. I sometimes stray from perfection in the sauce category to save time. Wether you wish to rehydrate some chilis and simmer down a sauce from scratch or use a canned product is entirely up to you. Point is, I defy the Paleo Police and I highly enjoy this meal. If you don’t, check the blog soon for a new sauce recipe that I’ll post once I get it just right. Update: I made a perfectly paleo chipotle adobo sauce, hope you make it and love it as much as I do!

What you need:

  • 1 pound of chicken breast tenderloins, cubed.
  • 1/3 pound bacon, cubed into large pieces.
  • 1 small white onion, sliced thinly.
  • 1 tsp cumin.
  • 1 tsp garlic powder.
  • Sea salt and black pepper to taste.
  • 2 to 3 tbsp of chipotle adobo sauce or to keep it totally paleo you can use my adobo sauce recipe
  • 2 tbsp of water.

How you make it:

  1. Set your pot or deep skillet to medium heat, once hot add your cubed bacon. 
  2. Stir your bacon well until cooked 2/3 of the way through.
  3. If your bacon renders more fat than you would usually use to brown a pound of meat (about a tbsp), carefully drain off the excess to save or discard. Fat content rendered will vary based on the brand of bacon used.
  4. Add your cubed chicken, seasonings and onion. Stir well and raise heat slightly.
  5. When chicken is almost fully cooked, add your chipotle adobo sauce and stir well as you lower your heat back to medium.
  6. Use up to 2 tbsp of water to deglaze your pot, stir well and serve. Enjoy!



  1. Jen says:

    Made this the other night. Yum-o. I served mine with rices cauliflower

  2. Alison @ Momma on the Run says:

    I wanted you to know I stumbled on your site via a google search for “paleo slow cooker” and I’m hooked! I’m getting ready to have my second child and am going to give a bunch of your recipes a try for prepping, bagging, freezing, and then thawing and throwing in the slow cooker on the day we’re ready to eat:-)

    Quick question…when people say “2-3 tbsp of chipotles in adobo sauce” do you use a couple whole chiles as well? or just the sauce? I am a huge fan of those little suckers but I never know how much/what part of the can to use!!!

  3. Jennifer says:

    This was amazing and is a new favorite of mine! We served ours like tacos in bib lettuce and bell peppers. Amazing!

  4. Jill Herring says:

    This is great. My kids loved it too. I can’t wait to try more recipes.

  5. Juliana says:

    I made this tonight and it was a big hit with my family of six! No leftovers. Thanks so much for sharing this recipe.

    1. Jason says:

      Nice, did you make the adobo sauce too?

  6. Glenn says:

    Can this also be made in a slow cooker? Would the liquid amount still be the same?

    1. Jason says:

      No I’m sorry, this recipe is intended for a stovetop in a single pot.

      1. Nicole says:

        I actually have made this twice in the slow cooker and it comes out amazing! I cooked down the chopped thick cut bacon first. Then I mixed the chopped chicken, bacon ,spices, adobo sauce and onion in a large bowl then put it in the slow cooker. I cooked it for about 6 hours on low. Super tender and yummy.

  7. Sara says:

    What is the serving size on this?

  8. Nicole says:

    Going to attempt this including making the sauce. Is it spicy? Anyone had success with little ones liking it? Also, how long does the extra sauce last and what else do you recommend using it for? Thanks!

    1. Jason says:

      The sauce is spicy. I would not recommend it for the little ones. By extra sauce, are you referring to making my own chipotle adobo sauce recipe?

      1. Nicole says:

        Yes, I’m assuming if I make your adobe sauce recipe that you don’t use it all in this dish? And thanks for the response about the spicyness!

        1. Jason says:

          Correct. The adobo recipe makes about a pint mason jar full and should last you a few recipes. When I make a batch I will use some for a similar one-pot recipe, use some on my breakfast eggs, and use the rest for grilling. You can always cut way down (or exclude) the dried chipotles when making this sauce, and substitute a tsp or two of chipotle powder if you want to make it family friendly. Remember, you can always add more heat after the fact yet you cannot remove it. Keep that in mind and go with less than you think you need, knowing you can always up the spicy factor later. Enjoy!

  9. K. Miles says:

    I made this tonight and it was great! I used romaine leaves as taco shells like someone else suggested. Didn’t feel like making the sauce but I found a decent alternative – San Marcos brand at Kroger does have canola oil and sugar in it but only 9 ingredients and I can pronounce all of them.

  10. Em says:

    This was delicious! I used skinless boneless chicken thighs and cooked them on the grill before slicing them and tossing them together with the other ingredients. So much bacon and goodness

  11. Marcelina says:

    This sounds so incredible. I cannot wait to try it.

  12. Marcelina says:

    Made this for the family tonight. Quick and easy. However I was not ready for how hot the sauce was. I did use a canned sauce. My husband loved it. He has a new favorite dish.

  13. Teresa says:

    I think this just became my new “go-to” meal! Thanks!

  14. Gina says:

    Can’t wait to try this tonight! Sauce made (AMAZING) and chicken cooking on the stove for a pot luck dinner party!
    I would love to make this family friendly so I’ll try a pinch of chile powder when cooking for the kiddos.

    1. Jason says:

      Thanks, glad you liked the sauce! I wouldn’t use the sauce for kiddos, so good idea with a pinch of chile powder. Remember that you can always add more heat yet it is almost impossible to remove it!

  15. Wayne H. says:

    This was absolutely fantastic, the only thing I did differently was add a little KC-style BBQ sauce (wasn’t going strictly paleo) for a tad bit of sweetness. Will definitely be doing this again. Thanks.

  16. Kelly says:

    Trying this out tonight. About to take it off the stove and second guessing something. There’s no mention of getting rid of the bacon grease, so I left it in. But in looking at my finished dish and your picture, I’m thinking that I was supposed to drain it. What was the intention? Thanks, Jay!

    1. Jason says:

      Perhaps I could have been more clear in the instructions. The fat that renders off of the bacon is used to cook (and flavor) the chicken and helps it brown up nicely. The amount of rendered fat will vary based on the cut of bacon you use. I can see how using this much bacon will result in more fat than some people are looking for. When making this recipe, I have never drained off any fat, as it seems to partially cook into the chicken and onions. If you were to refrigerate leftovers (if you have any) and notice excess fat on top when chilled, as in more than your liking, that would be a good cue to drain some off some the bacon fat next time. I’ll have to put some thought into this the next time I cook it, yet this is the first time anyone has asked. Hope you still enjoyed it!

      1. Kelly says:

        OK, thanks! I think that, next time (and there will be a next time), I’ll reserve some of the bacon fat, and discard the rest. It was a bit too greasy, but otherwise awesome! 🙂

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