I love reading food blogs and getting ideas. One of my favourites (because I’m trying to slowly lose some weight without depriving myself) is Skinnytaste. I recently checked out her Crockpot recipes because my weeks have gotten progressively busier (thus the long hiatus…sorry!) with new counselling jobs. I found one that sounded fabulous: Santa Fe Chicken. I knew Roy would enjoy it but he HATES beans and loves some heat so I thought I’d change it up a bit. As my mum lives in Albuquerque, I thought I’d rename the dish as well.
It turned out really well though I have to say that it just wasn’t spicy enough. We decided to add some sriracha sauce to it in the aftermath and that really gave it a bit of punch. The next time I make this dish I’ll add more of the chilli paste or add a few chillis.
Each serving (without rice) is 221 calories with 7 grams fat, 12 grams carbohydrates and 28 grams of protein. This recipe has 8 servings.
Slow Cooker Albuquerque Chicken
1 kg/2 lb chicken thighs
400 grams/14 oz tinned tomatoes
1 teaspoon chipotle chilli paste (found at Tescos) – can substitute with diced chilli
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic paste (or 1 large clove garlic finely diced)
225 grams/8 oz frozen corn
3 Chicino peppers (or 1 large red/yellow/orange bell pepper), small dice
1 Knorr’s chicken stock pot
500 ml water
salt and pepper to taste
Place all but the chicken thighs in the slow cooker and mix. Place the chicken on top. Heat at low for 10 hours or high for 6 hours. 1/2 hour before serving, take out chicken and shred it. Return to slow cooker for last 1/2 hour of cooking. Adjust salt & pepper (or any other spice) at that time.