I defrosted the chicken breasts in the morning and then literally chucked stuff in the slow cooker and it was delicious. A couple of things though...a) you can make this in the oven - just cook the sauce in a small casserole with the chicken at 170 C for about an hour and a half and b) you can make this without chipotle sauce if you don't want a spicy dish - just don't add any. I used my own chipotle sauce (recipe here) blended, or you can used a can or jar of shop bought.
Ingredients:
1 large onion, sliced
2 cloves garlic, sliced
3-4 chicken breasts, skin removed & halved
1 tin black beans
1 tin chopped tomatoes
(up to) 4 tbsp. chipotle sauce
1 small can sweetcorn
140g cream cheese (I used Philadelphia)
juice of 1 lime
Method:
Put the onion on the bottom of the slow cooker with the garlic. Add the chicken, beans, tomatoes, chipotle sauce (if using), sweetcorn & lime juice. Season with a good pinch of salt and a grind of pepper. Pop on the lid and cook on high for 5 hours. Then add the cream cheese, stir in and cook on low for a further hour. That's it! Serve with brown rice, veg and a good sprinkle of gremolata (recipe below).
For the Gremolata:
Mix 2 spring onions (scallions) chopped finely with a small handful of chopped coriander and the zest of a lemon.
Normally gremolata is a mix of grated garlic with lemon zest and parsley, but I like this version. You can use it to sprinkle on so many dishes to give it a fresh, fragrant lift. I like it on chilli!
I thoroughly also recommend making your own chipotle sauce. This recipe makes loads It lasts for about 3 months in the fridge. I make a batch every month though as it never seems to last that long!!
