Recipe | Slow Cooker Mexican Chipotle Stew

posted in: Food & Drink | 2

November. Autumn turning into winter, short days and dark evenings. This can only mean one thing… time for comfort food. And to me this means it’s slow cooker time! So if you are one of those people who put your slow cooker away for the summer it’s time to climb into the loft and retrieve it. Mine tends to get some use in the summer months, especially for slow cooking gammon, but it’s now that I start using it at least weekly. It’s so easy – bung everything in first thing in the morning and come home from work to lovely smelling and tasting dinners ready to eat.

Slow Cooker Mexican Chipotle Stew | Splodz Blogz

But it’s not just about meals that take all day; you can also do great Saturday and Sunday dinners in a couple of hours. I thought I’d share one such recipe with you today, something perfect for sharing with family and friends in a cosy living room when it’s horrible outside, or would equally work as bonfire night party food outside by the fire.

Recipe: Slow Cooker Mexican Chipotle Stew

Slow Cooker Mexican Chipotle Stew | Splodz Blogz

To serve four people as a main meal, or more as a party dish, you will need:

  • Four chicken breast fillets (no skin)
  • Two red onions, chopped as you like them
  • One tin of chopped tomatoes
  • Some easy garlic
  • A teaspoon of Chipotle paste
  • A sprinkle of brown sugar

Fry off the onion in a pan with a little oil until it has softened. Add the garlic to the pan for the last couple of minutes.

Put the onion and garlic into the slow cooker pot, add the chopped tomatoes, sugar (only about a quarter of a teaspoon), chipotle paste and give it a good stir. Add the whole chicken breast fillets and stir. Leave to cook on high for a couple of hours.

Slow Cooker Mexican Chipotle Stew | Splodz Blogz

After two hours take out the chicken and shred (two forks or your fingers, you choose). Put it back in the slow cooker and make sure it’s piping hot.

Slow Cooker Mexican Chipotle Stew | Splodz Blogz

That’s it – it’s ready to serve! We had ours with some rice and beans, salad, soured cream and a sprinkling of grated cheese. It would also work perfectly with corn tortillas as a burrito or fajita, on a jacket potato, or over some nachos (mmmmm nachos). We had beans in our rice but you could add a tin of kidney beans into the stew sauce if you prefer.

Slow Cooker Mexican Chipotle Stew | Splodz Blogz

This is such a simple leave-to-cook-and-do-the-housework stew, and despite only having a few ingredients is full of flavour and can be enjoyed by the whole family. Let me know how you serve yours!


This post was inspired by today’s BEDN topic “food glorious food”.

See all my recipes.

2 Responses

  1. NatashaDeVil

    This looks amazing, I will definitely be trying this one out in the slow cooker this winter.

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