Mexican chicken stew, Easy Good Food Slow Cooker Favourites

OK, sorry, I forgot about this one and over a week has slipped by. OK, I may not have forgotten but more hidden. I had a moment

Image OK, sorry, I forgot about this one and over a week has slipped by. OK, I may not have forgotten but more hidden. I had a moment when making this and put a whole small tin of chipotle chillies in and made it more or less inedible. I did manage to fish out the chicken and me and Mr ate them in wraps. There was no way of having a bit of sauce. I would say I will learn from this but I probably wont.

The original recipe was from The Easy Good Food Slow Cooker Favourites.

1 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ tsp dark brown sugar
1 tsp chipotle paste (we used Discovery)
400g can chopped tomatoes
4 skinless, boneless chicken breasts
1 small red onion, sliced into rings
a few coriander leaves
corn tortillas, or rice to serve
Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
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