Slow Cooked Chipotle Chicken Lunch Box

Take this slow cooked chipotle chicken to work or on a day trip to feel truly nourished for the rest of the day.

Slow cooked chipotle chicken lunch box with guacamole, rice, pico de gallo and greens on a wooden background.

I love slow cooked chicken for lunch or dinner. It’s so simple to cook; just mix with sauce, or even just lemon, salt and black pepper, and leave it in the slow cooker for 6 hours.

When it’s done you have the most tender and tasty chicken you’ve ever had and it was easy! Just pop this on a timer overnight and in the morning you’ll be ready to build this incredible lunch box.

I will also say, if the idea of making rice, pico de gallo and guac seems like too much for you, just the chicken, the salad leaves and a few baby tomatoes cut in half is a quicker version and still so nourishing and satisfying.

How to Make Slow Cooked Chipotle Chicken Lunch Box

Here are some tips for making this lunch box. You’ll find the full recipe below, ready to print off.

  • You can use skin on or skinless chicken for this slow cooked delight. The nutritional reference in the recipe uses skinless chicken thighs. You can of course use chicken breast too, as we did in the Slow Cooked Chipotle Chicken Egg Wraps.
  • Getting this chicken in the slow cooker will take less than 10 minutes, then you can put it on for 6 hours and set it to keep warm when finished. If you do that at night you’ll wake up to the beautiful smell of chipotle chicken. You could also have your rice ready to go. All you’ll need to do then is make your guac and pico and you’re good to go!
  • First you’re going to get all of your marinade ingredients in the slow cooker and whisk them up.
  • Add in your chicken thighs, making sure they’re covered by the marinade.
  • Leave them for 6 hours on low and come back to perfectly cooked chicken thighs.
  • If you use boneless and skinless thighs you can use a fork to shred them, just like you would with breast fillets.
  • To complete the lunch box, just cook up some rice, make some guac and pico and add in some fresh greens with a lime wedge for dressing.
Overhead view of slow cooked chipotle chicken lunch box with guacamole, rice, pico de gallo and greens on a wooden background.
Rate This Recipe
5 from 1 vote

Slow Cooked Chipotle Chicken Lunch Box

Take this slow cooked chipotle chicken to work or on a day trip to feel truly nourished for the rest of the day.
Servings2

Nutrition (For one serving)

Calories: 833kcalCarbohydrates: 95gProtein: 59gFat: 27gSaturated Fat: 5gCholesterol: 216mgSodium: 4348mgPotassium: 2855mgFiber: 17gSugar: 22gVitamin A: 6051IUVitamin C: 102mgCalcium: 203mgIron: 7mg

Ingredients

Slow Cooked Chipotle Chicken

  • 450 g skinless boneless chicken thigh
  • 2 tsp chipotle chilli powder
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 2 tsp salt
  • 125 g tomato paste
  • 120 ml chicken stock
  • 1 tbsp lime juice

Rice

  • 120 g rice

Guacamole

  • 1 avocado
  • 7 g coriander (cilantro) (finely chopped)
  • 1/4 red onion (finely chopped)
  • 1 tomato (deseeded and finely chopped)
  • 1 jalapeno (finely chopped)
  • 1 tbsp lime juice
  • 1/2 tsp salt

Pico de Gallo

  • 1/2 onion (finely chopped)
  • 1 jalapeno (finely chopped)
  • 2 tsp lime juice
  • 1/2 tsp salt
  • 4 tomatoes (deseeded and finely chopped)
  • 5 g coriander (finely chopped)

To serve

  • 100 g rocket leaves (arugula)
  • 1/2 lime wedge

Instructions

Slow Cooked Chipotle Chicken

  • Put all of the ingredients apart from the chicken breasts into the slow cooker and whisk until combined.
  • Add the chicken breast and make sure they are covered all over with the sauce.
  • Set the slow cooker to high for 4 hours or low for 6 hours.
  • Once it done, shred with two forks, ready to use.

Rice

  • Cook rice to instructions on packet

Guacamole

  • Mash the avocado with a fork and combine with all other ingredients in a bowl.

Pico de Gallo

  • Combine all ingredients in a bowl. Let sit for at least 15 minutes before serving.

To Serve

  • This recipes creates enough for two people, so all you need to do is separate each component into two lunch boxes.
  • When you're adding the Pico de Gallo, use a fork or slotted spoon so you don't get any of the liquid in there.
Rate This Recipe
5 from 1 vote
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Russell James

Post by Russell James


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September 2nd, 2020