Try This Easy Slow Cooker Chipotle Chicken
Juicy, simple and full of flavour, this is definitely a recipe to keep on rotation
Whether you use it for fajitas, tacos, quesadillas, jacket potatoes or just serve with a salad, this will always go down a treat.
Serves
6
Preparation time:
10 minutes
Cooking time:
4–6 hours
Ingredients
- 1 jar Opies Silverskin Onions with Turmeric & Mustard Seeds
- 2 bird’s eye chillies (leave out if you’d prefer no heat)
- 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 four hours on high or six 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, jacket potatoes, or salad.
Hints and Tips: Cook double quantity and freeze for cost-effective meal planning.
Where to Buy: Opies’ Silverskin Onions with Turmeric & Mustard are available from Morrison’s 370g RSP, from £2
opiesfood.com
