Slow Cooker Chipotle Chicken

Slow Cooker Chipotle Chicken.

 Why this is peri-perfect…This slow-cooker chipotle chicken stew is a protein-rich, nutrient-dense meal that supports metabolism and hormone balance. Chicken thighs provide a solid hit of high-quality protein to maintain lean muscle, while black beans add plant-based protein, fibre, and slow-release carbs to keep you full and satisfied. Carrots, red capsicum, and onions deliver antioxidants and vitamins for immune and hormone support, and the chipotle, paprika, and cumin create bold, warming flavours without extra calories. A touch of apple cider vinegar or lime juice brightens the dish and aids digestion, while the slow-cooking method ensures tender, juicy meat. It’s a hearty, flavour-packed, and balanced meal that nourishes your body while keeping energy steady. I’ve created 8 portions in this one because it freezes beautifully.

Ingredients: 8 serves

tbsp olive oil

1 large red onion, sliced

3 garlic cloves, minced

2 heaped tsp chipotle spice blend (not the ‘flavouring’ blend, the spice blend - it’s stronger)

1 tsp smoked paprika (optional, for extra depth)

1 tsp ground cumin

1 tsp dried oregano

Salt & pepper

2 tbsp tomato paste

1 x 400g can diced tomatoes

2 tbsp apple cider vinegar or lime juice

2 tsp honey or maple syrup

1 x 400g can black beans, drained & rinsed

2 large carrots, thickly sliced

1 red capsicum, thickly sliced

1.2 kg skinless boneless chicken thighs

Optional: ½ cup chicken stock (for a saucier version)

Instructions:

1.     Sauté base flavours:
In a pan (or stovetop-safe slow cooker insert), heat olive oil. Cook onion and garlic for 2–3 minutes. Add chipotle spice blend, cumin, paprika, oregano, and tomato paste. Stir for 1 minute to bloom the spices.

2.     Assemble in slow cooker:
Add diced tomatoes, vinegar or lime, honey, black beans, carrots, capsicum, and chicken. Season with salt and pepper. Stir to coat evenly. Add stock if using.

3.     Cook:

o   Low: 7-8 hours

o   High: 4-5 hours
Until chicken is fall-apart tender.

4.     Shred & stir:
Shred chicken with two forks in the cooker.

5.     Taste & tweak:
Add a final squeeze of lime or pinch of salt if needed.

Storage & Freezing

·       Fridge: 4 days in sealed containers

·       Freezer: Portion into 8 airtight containers — lasts up to 3 months

·       Reheat gently with a splash of water or stock

Per Serve: Calories: 400, Protein: 30g, Carbs: 25g Fat: 15g, Fibre: 7g