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Slow Cooked Mexican Chicken
Rating:
Created by:
QAST
Serves
15
Prep time
15 minutes
Cook time
4 ½ hours
- Naomi Blines
Category:
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Ingredients
4wholechicken breast
1tbspnolive oil
1tsponion powder
1tspgarlic powder
1tsporegano
3tspMexican seasoning
400gramstinned tomato
2red capsicum, chopped
400gramstinned black beans
400gramstinned corn (or 2 cups cooked corn)
Method
- Coat your slow cooker with nonstick spray.
- Sauté the chicken in a fry pan, cooking on each side until brown. Transfer into the slow cooker.
- Add seasoning and spices to slow cooker along with the tin of tomatoes.
- Add the capsicum to the top.
- Cover and cook on high for 4 hours. Shred the chicken using forks in the slow cooker.
- Once chicken is shredded, add beans and corn. Stir through.
- Serve with rice or as the toppings on a tortilla.
Recipe description
Use this dish as a base for burritos, enchiladas, quesadillas or even Mexe chicken burgers.
Variations
Feel free to add other Mexican toppings when serving: coriander, cucumber, tomato, grated carrot etc.
This recipe was developed as part of the Healthier Tuckshop Program funded by the Queensland Government through Health and Wellbeing Queensland.
