Enjoy this slow cooked mexican chicken recipe with all the family this winter!

This slow cooker recipe is really versatile. Serve it with Burritos, Tacos, Pasta or as a Salad.

I serve it with Rice and steamed Broccoli for my children and there are never leftovers.

INGREDIENTS

1kg Chicken Breast –skinless

810g Tinned Crushed Tomatoes

439g Tinned Black Beans – well rinsed

½ cup Red Capsicum – finely chopped

2 Tablespoons Tomato Paste

1 Teaspoon crushed Garlic – I just use the jar one

2 Teaspoons Paprika – the “Smoked” one is not hot at all

Salt & Pepper to taste

METHOD

Rinse off your Chicken and place in Slow Cooker with Tomatoes, Garlic, Paprika and Salt & Pepper.

Put the Cooker on High for 3-4 hours till Chicken is tender and cooked through.

Take out the Chicken and shred with a knife.

To the Slow cooker add your chopped Capsicum and Black Beans and stir through.

Add the Chicken back in and stir through.

Leave for another two hours.

Serving is really versatile I serve with rice for the kids and for the adults I like to serve with burritos on a big serving dish heaped on top of a bed of baby spinach with slice Avocado and lots of chilli jam.

Enjoy