Opies Slow Cooker Chipotle Chicken

Rich, smoky and full of bold flavour, this Slow Cooker Chipotle Chicken is a simple yet satisfying dish that’s perfect for effortless cooking. Tender chicken slowly simmers in a vibrant tomato and chipotle sauce, allowing the smoky chilli heat to develop while keeping the meat juicy and succulent. As it cooks, the flavours deepen and blend together, creating a rich, comforting dish with just the right balance of warmth and spice.
Cooking Time
370
Portions
6

Ingredients

Increase Portion Size

  •   jar Opies Silverskin Onions with Turmeric & Mustard Seeds
  •   Bird’s Eye Chillies (if you don’t like things too spicy then leave them out)
  • ml Chicken Breasts
  • g Passata
  •   tbsp Tomato Puree
  •   heaped tbsp Chipotle Paste
  • g Black Beans
  •   Red Pepper, sliced
  •   pinch Salt and pepper, to taste
  •   tbsp fresh Coriander stalks, finely chopped

  • 1

    Step 1

    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 4 hours on high or 6 hours on low.
  • 2

    Step 2

    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.
  • 3

    Step 3

    Serve with: Nachos; Quesadillas; Fajitas; Jacket potatoes

Ingredients

  • 1 jar Opies Silverskin Onions with Turmeric & Mustard Seeds
  • 2 Bird’s Eye Chillies (if you don’t like things too spicy then leave them out)
  • 4 ml Chicken Breasts
  • 500 g Passata
  • 4 tbsp Tomato Puree
  • 1 heaped tbsp Chipotle Paste
  • 400 g Black Beans
  • 1 Red Pepper, sliced
  • 1 pinch Salt and pepper, to taste
  • 2 tbsp fresh Coriander stalks, finely chopped