Mexican Shredded Chicken in the slow cooker. Delicious 😋
Ingredients:
6 skinless chicken breasts
1 regular sized tin of red kidney beans, rinsed and drained
1 large tin crushed tomatoes – it’s like 800g
Mild taco seasoning (the sachet)
2 jars mild salsa
Directions:
Spray a large slow cooker with olive oil so the chicken doesn’t stick
Cut chicken breasts into 3 chunks
Layer chicken pieces in bottom of slow cooker
Sprinkle taco seasoning over chicken
Tip all kindney beans over
Tip all crushed tomatoes over
Tip both jars salsa over
GENTLY stir top sauces together, don’t move chicken from bottom though. Basically just mix crushed tomatoes with salsa a little bit
Cook on low for 6 hours
Stir vigorously and shred chicken with 2 forks – it just falls apart
Serve with anything!
Serves 6-8 people so you probably could halve this or freeze the leftovers!
The End
Shredded chicken and tomato pasta
Something I just through together this morning with what I had.
Ingredients:
4chicken thighs
1 Can of diced tomato’s
1 jar Pasata
1 Diced onion
About a Teaspoon of Onion powder
About 2 Teaspoons of Garlic powder
A dash of Worcestershire sauce
About a Teaspoon of Mixed herbs
Chilli flakes (as much as you like)
Salt and pepper
Directions:
All added to sowcooker and cooked on low for about 7-8 hours
About 20-30mins before serving, take big bits of chicken out and shred with fork and add back to slow cooker. Then add pasta( I used 500g of penne), a table spoon or so of cream cheese and stock(hot) to cover the pasta(I added 1 1/2 cups), cover and cook until pasta is done.
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