So satisfying! Flavourful broth, tender pulled chicken and lots of vegetables, all cooking away for you while you do… well, next to nothing in fact!
2 bone-in chicken breasts, skin removed (about 1.5 lbs chicken: ok to use thighs)
1 medium onion, diced
1 large clove garlic, finely minced
1 cup celery, bite sized pieces
1 cup red pepper, bite sized pieces
1 cup yellow pepper, bite sized pieces
1 can diced tomato, no salt added
4 cups good homemade chicken stock or 1 carton no salt added chicken stock (900ml)
*1 chipotle in adobo sauce (photo below). This is optional.
1 cup sweet corn (also optional)
1/2 cup coconut milk (more or less as desired)
1/2 cup cilantro stems & leaves
Juice of 1/2 lime
Place vegetables in the bottom of your slow cooker.
Place skinless chicken breasts on top of vegetables. Sprinkle with Twisted Gourmet Cheechako Taco Blend . Add *chipotle pepper if desired, and tomatoes and liquid from can. Pour in stock.
Set slow cooker to low heat and cook for 5-6 hours until vegetables are tender and chicken is cooked through. Turn slow cooker to high.
Remove chicken breasts from the crock. On a plate or cutting board, shred the meat with two forks, watching carefully for small bones. Add the meat back to the slow cooker with coconut milk. Replace lid and continue to cook for another 15 minutes or so until everything is heated through again.
Add fresh lime juice and cilantro and serve with a wedge of lime. Enjoy!!
* *I usually open this can and freeze all but what I need or store in a jar in the fridge. Sometimes I freeze individual peppers in an ice cube tray so it’s easy to pop one little chipotle into a recipe for punch.