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Slow-cooked Chipotle Chicken

Prep

10 MIN

Total

2 HRS 40 MIN

Servings

8 Servings

A simple but flavour-packed roast chicken, with so many uses. Add this Mexican chicken to tacos, nachos, burrito bowls, chicken enchiladas, soup or ...

Ingredients

  • 1

    large

    Onion, Sliced into Rings

  • 1.75 - 2

    kg

    Whole Chicken

  • 2

    tbsp

    Chipotle in Adobo Sauce*

  • 1

    tbsp

    Olive Oil

  • 2

    Garlic Cloves, Crushed

  • 1

    tsp

    Salt Flakes

  • 420g

    can

    HEINZ Big Red Condensed Tomato Soup

  • 420g

    can

    Pinto Beans, Drained (Optional)

  • -

    Coriander leaves, spring onions & guacamole

Instructions

  1. Step 1

    Layer the onion slices in the base of an oven safe dish with a tight-fitting lid.

  2. Step 2

    Pat chicken dry and place on top of the onions. Combine the chipotle, oil, garlic and salt. Rub all over the chicken. Add ¼ cup water to base of pan. Cover and slow cook for 2 hours.

  3. Step 3

    Allow to cool then pull the meat from the bone. Combine the meat and reserved juices with the HEINZ Big Red and pinto beans, if using. Heat through before serving.

  4. Step 4

    Serve topped with coriander leaves, spring onions and guacamole.

    *Chipotle in adobo sauce is available in supermarkets.

    Substitute with 2 tsp chipotle seasoning. Adding 1 tsp dried oregano and ground cumin will also work.

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