Slow-cooker chipotle chilli chicken

A really tasty, smoky chilli chicken which is fall-apart tender from slow-cooking

I threw this meal together as I hadn’t got anything planned and only had about 10 minutes in the day to get something prepared- I had a load of chicken in the freezer after receiving my latest Musclefood offer (click here to see the brilliant deal they currently have on my favourite lean meat selection), I always have black beans in the cupboard as I use them all the time, and the rest of the ingredients were just in the cupboards. I picked up my chipotle chilli flakes in Sainsburys a couple of weeks ago (love their new packaging on the spice range!) and they were definitely the key here as they have such a unique and amazing taste (if you could get hold of fresh chipotles even better!). This was a real winner and so easy to do.

 

My Recipe

Serves: 4
Syns: 0.5 per portion
Healthy Extra:

Ingredients

  • 4 chicken breasts
  • 1 tin chopped tomatoes
  • 2 tsp chipotle chilli flakes
  • 1 tsp cumin
  • salt and pepper
  • 4 tbsp cider vinegar
  • 2 tbsp lemon juice
  • 1 can black beans (drained)
  • 1 tbsp honey
  • 1 tbsp tomato puree

Method

  1. Add all of the ingredients into the slow-cooked, and stir around, ensuring the chicken breasts are submerged in the sauce
  2. Cook on high for 3 hours until the chicken pulls apart easily
  3. shred the chicken into the sauce

Additional Info

I had this with lime rice (basmati rice with fresh lime juice squeezed over the top), shredded little gem lettuce, some cheese sprinkled over the top and plenty of fresh coriander.

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