Slow Cooker Mexican Chicken Stew
By Gran Luchito
Published on 04 October 2022
Throw everything in a
pot, including our Chipotle
Paste and let this Mexican
chicken stew recipe cook slow ‘n’ low until the meat falls apart and the
big Mexican flavours blend together to make something really special and as
easy as anything you’ll ever cook!Time and servings
4 hrs 10 minsTotal time
4Servings
10 minsPrep time
4 hrsCooking time
Ingredients
- 1 tbsp of tomato purée
- 400 g of chopped tomatoes
- 800 g of chicken thighs
- 2 tsp of chipotle paste
- 1 red onion, roughly chopped
- 1 tbsp of vegetable oil
- 2 garlic cloves, roughly chopped or mashed
- 400 g of black beans, drained
- 1 tsp of sugar
- 1 tsp of oregano
- 1 lime, cut into wedges
- 1 handful of coriander leaves, roughly chopped
- 1 pack of boiled rice
- 200 g of sweetcorn, drained
Method
Step 1
In a slow cooker or a large saucepan with a lid, add all the stew ingredients, except the lime and coriander, and mix well.Step 2
Put the lid on and cook on as low a heat as possible for about 3–4 hours, checking every hour or so, giving it a stir and topping up with boiling water, if necessary.Step 3
When the chicken pulls apart easily, remove from the heat and leave to stand somewhere warm while you cook the rice.Step 4
Sprinkle with the coriander and serve with wedges of lime and rice.