Slow Cooker Chipotle Chicken

Slow Cooker Chipotle Chicken

by Colne Life magazine

A robust, satisfying dish — ideal for cold weather and hungry crowds

Serves 6

Ingredients

  • 1 jar Opies Silverskin Onions with
  • Turmeric & Mustard Seeds
  • 2 Bird’s Eye Chillies (if you don’t like things too spicy then leave them out)
  • 3-4 Chicken Breasts
  • 500g Passata
  • 4 tbsp Tomato Puree
  • 1 heaped tbsp Chipotle Paste (or more depending on how hot you like it)
  • 400g Black Beans
  • 1 Red Pepper, sliced
  • Salt and pepper, to taste
  • 2 tbsp fresh Coriander stalks, finely chopped

Method

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.

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.

Serve with nachos, quesadillas, fajitas or jacket potatoes.

Recipe from Opies.

Why not also try our Tuscan Style Sausage & Cannellini Bean Soup?

ColneLife Sep/Oct/Nov 25