Slow cooked Mexican chicken
Serves:
6
Cooking Time:
3 hours
Ingredients:
- 4 Hazeldenes Fresh Chicken Breast Fillets (skin off)
- 1 bottle BIS passata
- 1 can BIS crushed tomatoes
- 400g can black beans or kidney beans or mixed beans, drained & rinsed
- 2 small red capsicum, cut into thin strips
- 1 small red onion, sliced
- 200g punnet cherry tomatoes, halved or quartered
- 3 tbsp old el paso Mexican seasoning
- 1 tbsp tomato paste
- 400g canned corn kernels, drained
- 1-2 cups tasty or Mexican blend or bake bland grated cheese
- Sea salt & black pepper
Method:
1. Into a slow cooker, place the chicken breast. Then top with the passata, tinned tomatoes, tinned beans, red capsicum, red onion, cherry tomatoes and old el paso Mexican seasoning.
2. Place the lid on and cook on high for 3 hours.
3. Take out the chicken and shred with forks.
4. Add back in the chicken and add the tinned corn. Then sprinkle over the grated cheese and cook for a further 20 mins, until the cheese has melted.
5. Serve with a fresh salad. Enjoy!