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Slow Cooker Chipotle Chicken Tacos

This is a really comforting and delicious dinner that can also be fun for a crowd. Its super easy, the slow cooker does all the hard work. Make it our own with your favourite accompaniments.

Serves 4


2 red onions

50g chipotle paste

5 garlic cloves (grated or crushed)

2 tsp cumin

1 tsp ground coriander

2 tsp oregano

2 tbsp brown sugar

Tabasco to taste

1 tsp cocoa powder

1 tbsp tom puree

300ml chicken stock

8 skinless & boneless chicken thighs

Black beans tin

Lime juice

12 small gluten free tortilla wraps

Optional accompaniments:

Sliced avocado

Sour cream

Grated cheese

Pickled jalapeños


Lime wedges

Sliced spring onions


Finely sliced lettuce


1. Slice and cook the onions on a low heat in a frying pan with a little oil, you don’t want them to catch and cooking them low and slow created a lovely sweetness. Add the ground coriander and cumin to the onions and cook for a couple of minutes

2. In the pot of your slow cooker add the garlic, chipotle paste, oregano, sugar, tabasco, cocoa and tom puree and stir to combine. Add the onion mixture to the slow cooker as well as the chicken and stock.

3. Cook it all on low for 5 hours. After this remove the chicken and shred with two forks. If the sauce looks a bit thin, you can either reduce it in a saucepan on the stove or, depending on your slow cooker, you can turn it up for an hour or so to reduce and thicken the sauce. When it is at a consistency that you like, add the chicken back in, along with a drained tin of black beans as well as seasoning and lime juice to taste.

4. Cook it all for a furniture 15 minute to warm through the beans, whilst you prep the accompaniments and warm the wraps. Best way to do this is to warm them individually in a hot dry frying pan for a few seconds on each side, alternatively you could wrap them in foil and warm through in a hot oven.

5. Serve the chicken in a large warmed bowl on the table with a stack of wraps and your choice of accompaniments and let everyone build their own.

Notes; if you can only get chicken thighs with skin and bones, don’t despair, you can use the bones to make homemade chicken stock and when you’ve removed the skin you can lay it out between two baking sheets, lined with parchment paper, pop it in a hot oven for around half an hour and you get beautifully crispy chicken skin, a great salad or pasta topper!



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