Slow Cooker Mexican Chicken
A great family friendly dinner option, Slow Cooker Mexican Chicken can be served so many different ways. Try this gently spiced shredded chicken with rice, as a taco filling, piled on nachos or loaded on a baked jacket potato.
Servings: 6 servings
Calories: 218kcal
Equipment
Ingredients
- 3 chicken breasts
- 2 cans of chopped tomatoes 400g/14oz tins
- 1 cube chicken stock
- 1 can black beans, drained and rinsed 400g/14oz tin
- 1 can kidney beans, drained and rinsed 400g/14oz tin
- 150 grams sweetcorn canned or frozen
- 2 red peppers sliced
- 2 carrots diced
- 1 red onion sliced
- 1 tbsp tomato puree/paste
- 1 tbsp chipotle paste
- 2 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp brown sugar or honey
- ½ tsp salt
- ½ tsp garlic granules
- ¼ cup water use this to swill the extra juice from the tomato can
Instructions
- Add all the ingredients to the slow cooker, sprinkle the seasoning over everything.
- Stir well then cook on high for 3-4 hours or low for 6-8 hours.
- Remove the chicken breasts and shred with two forks before returning to the pan. Stir well.
- Season to taste then serve with rice, cheese and sour cream.
Nutrition
Calories: 218kcal | Carbohydrates: 20g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 699mg | Potassium: 948mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5093IU | Vitamin C: 69mg | Calcium: 81mg | Iron: 3mg