Slow-cooker chipotle chilli chicken
A really tasty, smoky chilli chicken which is fall-apart tender from slow-cooking
5 mins
3 hours
316 kcal
5 mins
3 hours
316 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
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.
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Slow-cooker chipotle chilli chicken
Servings: 4
A really tasty, smoky chilli chicken which is fall-apart tender from slow-cookingSyns: 0.5 per portion
Print Recipe
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
Instructions
- Add all of the ingredients into the slow-cooked, and stir around, ensuring the chicken breasts are submerged in the sauce
- Cook on high for 3 hours until the chicken pulls apart easily
- shred the chicken into the sauce
Notes
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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