Tex Mex Slow Cooker Chicken

With the slow cooker basically clean after yesterdays semi-disaster, I’m ready to try a recipe from America’s Test Kitchen Slow Cooker Revolution book. I knew I wouldn’t have a full 9 hours to spare, so I’ve gone for a chicken recipe that only takes around 5 hours to cook: Tex-Mex Chicken Stew.

It starts with:

  • 2 onions
  • 4 pickled Jalapeños
  • 11 cloves of garlic (a whole bulb :)
  • 1 tablespoon tomato pureé
  • 1 tablespoon rapeseed (canola) oil
  • 1 tablespoon smoky chilli powder

These all get dumped in the food processor.

CameraZOOM-20131027133610369After a quick whizzing it gets microwaved for 5 minutes to soften the onions.

CameraZOOM-20131027133919781Meanwhile I made up a litre of chicken stock, and added 1 tablespoon of sugar and one tablespoon of cornflour.

CameraZOOM-20131027135653054The chicken thighs get excess skin and fat snipped off, then seasoned.

CameraZOOM-20131027135451589Then everything goes in the slow cooker along with a 400g tin of chopped tomatoes.

CameraZOOM-20131027135924370Then it’s on low for 5 hours.

CameraZOOM-20131027140041710After 5 hours the chicken comes out, and sweetcorn, black beans and chitpotle chillies in adobe sauce go in.

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The chicken then gets shredded with two forks, and added back in, and it cooks on high for another 15 minutes.

CameraZOOM-20131027191735070

Meanwhile homemade corn tortillas go in the oven to crisp up into tacos.

CameraZOOM-20131027192055939

We then made some guacamole (avocados, onions, Tabasco, coriander (cilantro)). plus green rice (rice with coriander in the water while it cooks). And… dinner! It was a bit soupy… so we ended up having two ladles, plus a slotted spoon, of the stew :) But it tasted great: really spicy — I got a good sweat on!

CameraZOOM-20131027195157847

  • 2 onions
  • 4 pickled Jalapeños
  • 11 cloves of garlic (a whole bulb :)
  • 1 tablespoon tomato pureé
  • 1 tablespoon rapeseed (canola) oil
  • 1 tablespoon smoky chilli powder

Pulse in food processor. Microwave for 5 mins, add to slow cooker. Add 1 litre (4 cups) chicken stock, 1tbsp cornflour, 1tbsp sugar, 1 can chopped tomatoes. Slow cook on low for 5 hours.

Remove chicken & shred with two forks. Ad back with 2 cans of sweetcorn, 1 can black beans, 1 can chipotles in adobe sauce. cook on hight for 15 mins.

Server with homemade tacos & green rice.

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