Slow cooker chicken tinga

Tender shredded chicken in a smoky, spicy sauce, with 35g of protein a serve and five minutes of actual work. This one goes in wraps, salad bowls and quesadillas all week.

Having something protein-heavy already cooked in the fridge is what stops dinner having to do all the heavy lifting, which is the point the winter protein slump keeps coming back to. From the same pot, the Asian braised beef is the slower Sunday version and the chicken and artichoke stew portions straight into containers.

Here's what you'll need

• 400g can chopped tomatoes
• 200g can of chipotle peppers in adobo sauce
• 1 diced yellow onion
• 1½ tbsp. coconut sugar
• 1 tbsp. garlic, fresh
• 2 tsp. smoked paprika
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• juice of 1 lime
• 900g chicken breast

Here's how to make it

Add all the ingredients to the slow cooker bowl and mix together. Nestle the chicken breasts into the sauce.

Cover with the lid and cook on high for 4 hours, or on low for 6 hours.

Remove the chicken breasts into a bowl and, using forks, gently pull the chicken apart to shred it.

Using a blender or nutribullet, blend the remaining sauce until smooth.

Now add the shredded chicken back into the sauce and thoroughly mix together. Cook on low for an additional 6 to 10 minutes to warm through.

Enjoy the chicken tinga on its own, in a quesadilla or made into a salad bowl.

Nutrition per serving