Cook
4h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by adding the chopped onion and tomatoes to the base of the slow cooker. Place the chicken breasts directly on top of the vegetables. In a jug, mix together the chicken stock, garlic, tomato purée, vinegar, cumin, smoked paprika, oregano, cinnamon, chipotle paste, smoked chilli flakes, and a good pinch of salt and black pepper.
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For
4
M
I
For the chicken
1
large
White onion, roughly chopped
3
large
Ripe tomatoes, quartered (around 300g)
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Per Serving
Calories
495kcal
Fat
16.7g
Carbs
40.4g
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This chicken has a medium heat as written. For milder tacos, reduce the chipotle paste to 1 tsp and omit the chilli flakes. For extra heat, increase the chipotle paste to 3 tsp or add a pinch of cayenne. If you prefer a thicker dipping sauce, simmer it uncovered for a few minutes after blending before returning the chicken. Chicken breast stays tender here because it gently poaches in the sauce, but you can use boneless chicken thighs for an even richer result. For best texture, dip the tortillas lightly into the sauce rather than soaking them, as too much liquid can make them difficult to flip. Leftover sauce is great drizzled over rice, roasted veg or used as a base for wraps or bowls. This recipe can be cooked on high for 2-2½ hours instead of low. The chicken should be tender enough to shred easily before blending the sauce. Avoid lifting the lid too often, as this drops the temperature and can extend the cooking time.
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Made it?
Mexican flavoured rice, or a crisp side salad
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E
Emma C
2 days ago
Was surprised at how full I was with these, they were very tasty and easy to make
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D
Deborah R
6 days ago
So yum! Wish I could make them crispier but think it’s a me issue lol
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R
Rachael R
7 days ago
I felt the sauce was a bit runny so would add less stock next time as it prevented the tacos going crispy when fried however it was so so so tasty!!! Made for 4 people so I can have for lunches next 2 days aswell!
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H
Hannah S
7 days ago
These are absolutely stunning. Made for 2 people and had 3 each , only 576 calories and 60g protein?!! Was so filling and full of flavour 😍
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Sammy F
7 days ago
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K
Kerina
8 days ago
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Kirsten H
10 days ago
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Angela L
11 days ago
So yum!!
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Alex
8 days ago
Lovely to hear, Angela! 😊
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C
Claire h
11 days ago
Gorgeous easy Mexican
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Alex
8 days ago
Thanks, lovely Claire! Glad you found it easy. Enjoy those tasty vibes! 💖🌮xx
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Cook
4h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by adding the chopped onion and tomatoes to the base of the slow cooker. Place the chicken breasts directly on top of the vegetables. In a jug, mix together the chicken stock, garlic, tomato purée, vinegar, cumin, smoked paprika, oregano, cinnamon, chipotle paste, smoked chilli flakes, and a good pinch of salt and black pepper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
For the chicken
1
large
White onion, roughly chopped
3
large
Ripe tomatoes, quartered (around 300g)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
495kcal
Fat
16.7g
Carbs
40.4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This chicken has a medium heat as written. For milder tacos, reduce the chipotle paste to 1 tsp and omit the chilli flakes. For extra heat, increase the chipotle paste to 3 tsp or add a pinch of cayenne. If you prefer a thicker dipping sauce, simmer it uncovered for a few minutes after blending before returning the chicken. Chicken breast stays tender here because it gently poaches in the sauce, but you can use boneless chicken thighs for an even richer result. For best texture, dip the tortillas lightly into the sauce rather than soaking them, as too much liquid can make them difficult to flip. Leftover sauce is great drizzled over rice, roasted veg or used as a base for wraps or bowls. This recipe can be cooked on high for 2-2½ hours instead of low. The chicken should be tender enough to shred easily before blending the sauce. Avoid lifting the lid too often, as this drops the temperature and can extend the cooking time.
Only visible to you
Made it?
Mexican flavoured rice, or a crisp side salad
Cancel
E
Emma C
2 days ago
Was surprised at how full I was with these, they were very tasty and easy to make
Like
Reply
Cancel
D
Deborah R
6 days ago
So yum! Wish I could make them crispier but think it’s a me issue lol
Like
Reply
Cancel
R
Rachael R
7 days ago
I felt the sauce was a bit runny so would add less stock next time as it prevented the tacos going crispy when fried however it was so so so tasty!!! Made for 4 people so I can have for lunches next 2 days aswell!
Like
Reply
Cancel
H
Hannah S
7 days ago
These are absolutely stunning. Made for 2 people and had 3 each , only 576 calories and 60g protein?!! Was so filling and full of flavour 😍
Like
Reply
Cancel
Sammy F
7 days ago
Like
Reply
Cancel
K
Kerina
8 days ago
Like
Reply
Cancel
Kirsten H
10 days ago
Like
Reply
Cancel
Angela L
11 days ago
So yum!!
Like
Reply
Cancel
Alex
8 days ago
Lovely to hear, Angela! 😊
Like
Reply
Cancel
C
Claire h
11 days ago
Gorgeous easy Mexican
Like
Reply
Cancel
Alex
8 days ago
Thanks, lovely Claire! Glad you found it easy. Enjoy those tasty vibes! 💖🌮xx
Like
Reply
Cancel
