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SPICY MEXICAN PULLED CHICKEN… Spicy mexican shredded chicken tacos, topped with an avacado-tomato salsa & coriander.
INGREDIENTS:
2kg of chicken thighs
3 x Medium heat Mexican salsas
2 x Taco seasoning packets
2 x Nacho seasoning packets
1 x 420g can of corn
1 x can of heinz fiery mexican beans
1 x 800g can of crushed tomatoes
1 x 400g can of red kidney beans
1 x green capsicum diced
1 x red capsicum diced
1 x large onion
5 x garlic cloves crushed
3 x tsp of chilli flakes
METHOD:
1) Put whole pieces of chicken thigh in bottom of slow cooker. Put onion and the salsa on top and toss through until properly coated. Add the chilli flakes, garlic and seasoning packets and again toss through so the chicken is evenly coated. Pour in the can of diced tomatoes & stir through. Put tea towel under SC lid and set SC to HIGH for 4 hours. Drain and wash corn kernels and red kidney beans and set aside.
2) Take the chicken out and shred it. Put the corn, capsicum, red beans & fiery heinz beans in the slow cooker and mix through. Put the shredded chicken back in and mix through. Set SC to LOW, remove tea towel and cook for a further 2 hours before serving.
By Rhiannon Sundstrom
SLOW COOKER CHICKEN CURRY WITH POTATOES
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