Top tip: Cook double the quantity and freeze, for cost-effective meal planning.
Slow cooker chipotle chicken
This delicious slow cooker chicken chipotle dish is a one-pot wonder!
Prep: 10 mins
Cook: 4 mins
Total: 4 hrs 10 mins
10 minutes prep, plus 4 hours in the slow cooker
Serves: 6
Ingredients
- 1 jar Opies silverskin onions with turmeric & mustard seeds
- bird's eye chillies (optional – leave out if you'd prefer no heat)
- 3-4 chicken breasts
- 500g (16.9 fl oz) passata
- 4 tbsp tomato puree
- 1 heaped tbsp chipotle paste (or more depending on how hot you like it)
- 400g (0.9lb) black beans
- 1 red pepper sliced
- salt and pepper to taste
- 2 tbsp fresh coriander finely chopped
- your choice of nachos, quesadillas, fajitas or jacket potatoes to serve
Method
Step 1
Drain the silverskin onions and halve. Chop the bird’s eye chillies, then place all the ingredients into the slow cooker and combine. Cook for 4 hours on high, or 6 hours on low.
Step 2
When the timer is up, use two forks to shred the chicken – it should fall apart easily, otherwise place it back in the slow cooker for a further hour. Give everything a good mix.
Step 3
Serve with your choice of nachos, quesadillas, fajitas or jacket potatoes.
Recipe and image courtesy of Bennett Opie
