Do you want a healthy and delicious meal that only takes a few minutes to prepare? Then this is the recipe for you! Spicy succulent chicken that is packed full of flavour and so simple to put together. Serve it with rice, in tacos or use lettuce wraps. Get creative with it!
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It is time to get those slow cookers out! Unless you never put them away that is. My slow cooker is my best friend in the colder months – I wake up in the morning and whilst I am making breakfast I throw in all the ingredients, put the lid on, switch it on and let it do its thing. It is nice to know that when it is time for dinner hours later, that I will have something ready without having to do much at all. I work from home though, so I have to suffer the torture of all the amazing smells developing throughout the day and wafting their way up in to the office. It certainly means I am looking forward to it by the time it is ready.
There are many reasons why I love the slow cooker. Time saving being one of them, but also because you can use cheaper cuts of meat and because it is cooked over a long period, it is still tender. Although this recipe uses chicken breast, which isn’t the cheapest meat to buy, it does go a long way once it is all shredded up.
We recently got a big delivery of chillies that I ordered online, seriously more chillies than I have ever seen in my life, and we are making our way through them all trying them out in different dishes. There were chillies that I had tried before, some that I had heard of but never been able to find and ones that were totally new to me. I had heard of a chilli de arbol, and I had it in a dish when we were in Mexico, but I have never been able to find it in shops here. Thank goodness for the internet and being able to get chillies delivered straight to my door.
Dried chillies are great because they last for a couple of years as long as they are stored the right way (put some dry rice in the jars with them, as the rice will soak up the moisture) and it is quick to rehydrated them and you can use them in so many different things. I added them to a spicy tomato sauce that went in the slow cooker with some chicken and we shredded it to add to tacos. To rehydrate them, add them to boiling water for 10 minutes and then drain.
If you can’t find any chilli de arbol, then you can use other chillies and use the amount that suits your taste. This dish isn’t overly spicy at all though. I have done this with dried chipotles too and it is just as good.
Ingredients – Serves 4:
– 3 medium chicken breasts
– 1 onion, diced
– 1 400g can of chopped tomatoes
– 250g (half a carton) passata (tomato sauce)
– 2 dried chilli de arbol (rehydrated)
– 2 tbsp Mexican oregano
– 1 tbsp cumin
– 1 tbsp paprika
– 1 tbsp garlic powder
1) Add the tomatoes, passata, chillies, oregano, cumin, paprika and garlic powder to a food processor and blend for 30 seconds.
2) Put the diced onion at the bottom of your slow cooker and top with the chicken breasts and the spicy tomato sauce.
3) Cook on high for 3 hours or low for 6 hours. Once cooked, use two forks to shred it.
Nutritional Information – Per person (just for the chicken):
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