Slow Cooked Pulled Chipotle Chicken

This pulled chipotle chicken is so easy, just a case of bunging a few ingredients into the slow cooker, but the end result is literally to die for! It is a super flexible meal because you can serve it in all sorts of different ways.  This recipe is brought to you by Sarah Peters & you can get more of her amazing recipes via her Instagram @thefamilyfoodhacker.

Once the chicken’s done you can then choose what to do with it, and the choices are endless.

Serve over nachos with guacamole 🥑 and sour cream or in little tacos with fresh coriander.

Someone messaged me the other day saying they’d served it over chips as loaded fries, which personally I’d then top with cheese, chopped spring onions and fresh chilli.

A super healthy version would be to have it as naked tacos served in a leaf of little gem lettuce with avocado and fresh herbs or you can simple pop it in a gorgeously soft brioche bun and serve burger style. The choice is completely yours!

INGREDIENTS

This recipe serves 4 people if serving the chicken as taco’s.

• 2 Sutton Hoo chicken breasts

• 1 tin chopped tomatoes or half jar of passata

• 2 tbsps chipotle paste

• 1 clove garlic - grated

• 1 tsp ground cumin

• 1/2 tsp ground cinnamon or a cinnamon stick

• Handful of fresh coriander - chopped

• 1-2 tsps sea salt

METHOD

Pop all of your ingredients into the slow cooker and cook either on to high for 4-5 hours or low for 5-6 hours, depending on your time restraints.

Once done shred the chicken with two forks, and turn to warm until your ready to eat.