Low 'n' Slow Mexican Chicken

Sat, 7 October 2017

(Serves 8)

 

ingredients:

1 x 400g tin of chopped tomatoes

2 x 400g tins of black, kidney or pinto beans, rinsed and drained

450ml chicken stock

2 green chillies, deseeded and chopped

½ an onion, chopped

2 garlic cloves, crushed

4 tbsp fresh coriander, chopped

Juice of ½  a lime

1 tsp ground cumin

6 chicken fillets

Salt and black pepper

 

To serve:

Chopped spring onions, grated Cheddar, chopped avocado, chopped coriander, sour cream, salsa, guacamole and/or hot sauce

 

method:

1.  In a slow cooker, combine the tinned tomatoes, beans, chicken stock, chillies, onion, garlic, coriander, lime juice and cumin. Add the chicken fillets.

2.  Cook on low for 6-8 hours.

3.  Use a slotted spoon or tongs to remove the chicken from the slow cooker. Place on a chopping board and shred with two forks.

4.  Return the shredded chicken to the slow cooker and stir to combine. Season with salt and black pepper and add an extra squeeze of lime juice, if desired.

5.  Cook for an additional 30 minutes to thicken, then serve with rice and your preferred toppings.