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.
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
