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Chicken in the Slow Cooker

Mexican Style Chilpotle Chicken

Chicken in the slow cookerTacos? Nachos? On rice? It is your choice. This is a versatile Mexican style family-friendly recipe that will quickly become everyone’s favorite. 

I love my local fruit and vegetable shop. Not only do they support local producers as a priority, but they also have almost every ingredient that you can think of on the shelves. I thought I was totally familiar with what they stocked until I spied some Chilpotle Peppers in Abodo Sauce. A chipotle, or chilpotle, is a smoke-dried jalapeno. I added a tin to my shopping basket and set to work in the kitchen not long after. I played around with this recipe a few times until I got the recipe below. It met all of my cravings for warm Winter food:

  • It is a low fuss recipe in the slow cooker. I spent time playing with my 2 year old, “Cuddles” while it cooked
  • The smoky, slightly spicy flavor of the chilpotle was seductive and begged to be made again and again
  • The ingredients we inexpensive
  • The dish can be served with many accompaniments
  • The kids enjoyed it
  • There were left overs for lunches
Chicken in the Slow Cooker
Prep time
Cook time
Total time
Chicken in the Slow Cooker. Tacos? Nachos? On rice? It is your choice. A versatile Mexican style family-friendly recipe that will quickly become a favorite.
Recipe type: Main
Cuisine: Mexican
Serves: 4
  • 1 tablespoon of oil for cooking
  • 1 small piece of ginger - chopped finely
  • 1 small onion - chopped finely
  • 2 garlic cloves - chopped finely
  • 300 grams chicken thighs - whole
  • 1 tin cannellini beans - rinsed and drained
  • 1 tin kidney beans - rinsed and drained
  • 4 roma tomatoes - quartered
  • 1 tin tomatoes (plain)
  • 1 tablespoon dried oregano
  • ½ cup sun-dried tomatoes
  • 6 grinds cracked pepper
  • 1 cup chicken stock
  • ½ lemon - peel only
  • 1 capsicum - cut into 6-8 pieces
  • 1 chilpotle pepper - chopped
  • 1 teaspoon sumac
  • 1 teaspoon cumin ground
Add in last hour
  • 1 corn cob - cooked and kernels removed
To serve
  • 1 avocado
  • 1 tablespoon natural yoghurt
  • juice of ¼ lime - use remainder of lime for serving
  • Worcestershire Sauce a few drops
  • 1 packet corn chips, or rice, or tortillas
  • fresh coriander leaves
  1. To a warm pan add the oil and then when warm add the onion
  2. Cook until it starts to soften and then add the ginger, and garlic
  3. After a few minutes add the chicken thighs and just brown
  4. To a slow cooker add the ingredients that have been browned in the pan (described above)
  5. Add the remaining ingredients (minus the corn and serving ingredients) to a slow cooker and set to high for 2 hours and then low for 1 hour
  6. Add the corn kernels on the last hour
To Serve
  1. With a fork mash the avocado and add the yogurt, lime juice, Worcestershire Sauce
  2. Slice the chicken into pieces
  3. Add the chicken slices to the top of the dish with a dollop of the avocado mixture, fresh coriander and a squeeze of lime juice
  4. Serve with either rice, or tortillas, or use to make tacos and serve with corn chips
I safely added ½ a chilpotle pepper when the kids are eating this meal. If Mr Fresh and I eat it I add 1 or 2 chilpotle peppers.
If you are unable to locate chilpotle peppers substitute with chilli but use only a small amount as slow cooking will intensify the flavor.
Serve this dish with rice as a main meal, or as nachos with corn chips, or wrap in tortillas or taco shells.  We enjoyed eating the left overs in toasted sandwiches as well.

If you are yet to try chilpotle peppers I highly recommend you give them a try. If you can’t locate them you could use chilli instead. The meal would lack the smoky flavor and have more heat with this substitution but it would still be great. Don’t add too much chilli as the slow cooking will add additional heat. 

Have a great weekend.

Have you tried chilpotle peppers? What is your favorite thing to add them to?




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