Let the slow cooker do the work with this deliciously flavoursome chipotle chicken stew.
Shreddable chicken thighs get cooked in a highly-spiced tomato and chipotle sauce with black beans and peppers, to create a rich and unctuous stew, fit for any season.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
6 hrs 20 mins
Total Time:
6 hrs 35 mins
Cal/Serv:
338
Ingredients
1Tbsp.
vegetable oil
2
red onions, sliced
3
garlic cloves, crushed
1tsp.
smoked paprika
2tsp.
ground coriander
2Tbsp.
tomato purée
1
-2tbsp chipotle paste, to taste
2
mixed coloured peppers, finely sliced
400g
tin black beans, drained and rinsed
400g
tin chopped tomatoes
4Tbsp.
chicken stock or water
800g
chicken thigh fillets
Juice 2 limes
Large handful fresh coriander, roughly chopped (optional)
Directions
Step 1Heat oil in a frying pan over medium heat. Add the onions with a large pinch of salt and cook for 15min, until beginning to soften. Add the garlic and cook for 2min, until fragrant.
Step 2 Add the paprika, ground coriander, tomato purée and chipotle paste and fry for a further 1min.
Step 3Scrape onion mixture into the bowl of the slow cooker and stir in the peppers, beans, tomatoes, stock or water and some seasoning. Season the chicken thigh fillets and place on top of the tomato mixture in the slow cooker.
Step 4Cover with the lid and cook on low for 6hr, until the chicken is tender enough to pull apart.
Step 5Shred the chicken with two forks and stir gently to mix with the sauce. Stir in the lime juice and sprinkle over the coriander, if using, and serve with rice and guacamole on the side.
This tender chicken is also great in wraps if you fancy, instead of rice.
If you want it to be more stew-like, add an extra 150ml stock to the slow cooker at the beginning.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
