Description
A smoky, deeply flavoursome Mexican shredded chicken dish with black beans – all thrown in the slow cooker and ready when you are.
Ingredients
- 6 chicken thigh fillets (approx. 700g/1lb 9oz), excess fat trimmed away
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 400g (14oz) can of black beans, drained and rinsed
- 3 tablespoons tomato purée
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chilli flakes (or 1 tablespoon chipotle paste — see notes)
- 1 teaspoon ground cumin
- 1 teaspoon honey
- 150ml (¼ pint) chicken stock
- Salt and pepper
Instructions
- Place all of the ingredients into the slow cooker pot. Season well with salt and pepper, then mix everything together thoroughly so the chicken is well coated.
- Pop the lid on and cook on high for 3–4 hours, or on low for 6–7 hours.
- Once cooked, use 2 forks to shred the chicken thoroughly, stirring it through the sauce as you go so it absorbs all that smoky flavour.
- Serve over tostadas (dry-fried tortillas), rice, or in tacos with your choice of toppings – shredded lettuce, diced tomatoes, avocado, jalapeños, grated cheese, and lime wedges all work brilliantly.
Notes
You can customise this with whatever toppings you like – crunchy shredded lettuce, chopped avocado, jalapeños, and a good squeeze of lime are my favourites. My Quick Purple Pickle (page 210 of The Slimming Foodie In One) also goes really well alongside it.
Can’t find chipotle chilli flakes? Use 1 tablespoon of chipotle paste instead, or substitute smoked paprika for the smokiness without the heat.
Oven method: Preheat to 180°C/160°C fan (350°F), Gas Mark 4. Double the chicken stock to 300ml and mix everything in a small lidded casserole dish. Bake with the lid on for 1 hour 20 minutes, then shred as in step 3.
Slimming World: Approximately ½–1 swip across all 4 portions from the honey. Check your app for specific brand values. Toppings such as cheese and avocado will add additional swips.
Freezer-friendly: Cool completely, then freeze in portions for up to 3 months.
- Prep Time: 5 mins
- Cook Time: 3-4hours (high) or 6-7 hours (low)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 328
- Sugar: 5
- Sodium: 0.8
- Fat: 10
- Saturated Fat: 2.5
- Carbohydrates: 20
- Fiber: 8
- Protein: 35