Slow Cooker Mexican Chicken Recipe

Use it in tacos, burritos, quesadillas, salad bowls or on nachos, this slow cooker Mexican chicken is great to cook up and use over a few meals in different ways or for lunches through the week. It also freezers well if you portion out to stash some for later. Chicken thigh contains dark meat and is a rich source of iron and zinc.

It is officially slow cooker season, mine now lives on the bench and I am using it every other day. Ragus, curries, soups - the options are endless. I will share some of my slow cooker recipes on our instagram page as the season continues to get colder and the need for nourishing, warming meals sets in.

Ingredients:

• 1 tbsp EVOO (+ more for later)
• 1 brown onion, sliced
• 3 garlic cloves, roughly chopped
• 1kg skinless chicken thigh
• 3/4 cup chipotles in adobo sauce
• 1/2 cup water
• 1 tsp stock powder (we love San Elk Chicken or Veg)
• 400g tin tomatoes
• 3 tsp honey
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried italian herbs
• 1 tsp salt
• pepper

Method:

• Pull out your slow cooker
• Add all of the ingredients and mix well
• Set to low for 6 hours or high for 4 hours
• When the chicken is tender and falling apart, pull it out and shred it up.
• An optional step which adds a lot of value: heat up fry pan, add chicken and some of the sauce and cook until the sauce caramelises and the chicken crisps up!
• You can also make this on the stove top in a large pot

You can find this recipe and many others in our Postpartum Recipe Collection E-book.