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.
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
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.