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Slow-cooker Chipotle Chicken

by Tom
Preparation 30 mins
Cooking 180 mins
Serves 4

A bit of upfront effort goes a long way for this moreish hot and spicy meal. Optionally add crushed chilli or sliced jalapeño peppers for added spice!

Serve with rice, tortillas and sour cream. Or serve with sweet potato wedges or mash.


  • 4 chicken breasts, or 8 thighs (skin on)
  • 1 onion
  • 3 garlic cloves, finely chopped
  • 1tsp ground cumin
  • 2 red peppers, thinly sliced
  • 4 tbsp chipotle paste
  • Zest of half a lime
  • Juice of 1 lime
  • 1 tbsp white wine vinegar
  • 2x400g cans whole tomatoes (chopped is fine)
  • 300ml chicken stock
  • 400g black beans, drained
  • 1 cinnamon stick


1. Prepare all the ingredients as instructed. If using chicken breasts, chop the breasts in half or thirds so that they are roughly the size of chicken thighs.

2. Bring a frying pan up to a high heat. Generously season the chicken with salt and pepper, and then fry the chicken in batches until they are golden all over. They do not need to be cooked all the way through. Remove the chicken and set aside.

4. Reduce the frying pan to a low/medium heat. Add the onion, garlic and cumin, and cook for a minute. Then add the peppers. Cook for 5 minutes, until the peppers start to soften.

5. Return the chicken to the pan and stir in the chipotle paste. Add the lime juice and zest, along with the white wine vinegar. Bring up the heat and let the sauce bubble for a minute or two.

6. Add the tomatoes and a bit of the stock to the pan and bring to a boil. Then transfer everything to the slow cooker.

7. Add the beans, cinnamon stick and remaining stock the slow cooker. Set the cook setting to high for 3-4 hours, or auto/low for 6-8 hours.

8. When preparing to serve, remove the cinnamon stick, then taste and season as necessary.