SLOW COOKED PULLED FAJITA CHICKEN
Prep time: 20 minutes
Cook time: 6 HOURS
INGREDIENTS
- 4-6 chicken breasts ( I used 1.4kg of chicken which had like 4 large breasts and 2 little ones.
- 2 cups chicken stock
- 1 can tinned tomatoes
- 1 can mild salsa (300gram)
- 1 can of black beans
- 3 capsicums ( I used 1 red capsicum and 2 green capsicums )
- 1 brown onion
- 1 packet low sodium Mexican mix (30gram)
- 1 can of corn (420 grams)
To serve:
- Cheese
- Natural yogurt/ light sour cream
- salsa
- coriander
- 10 soft tacos OR CORN CHIPS
INSTRUCTIONS:
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In your slow cooker add all of your
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Cook on high for 1 hour then turn to low for 5 hours.
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Your chicken should be able to be shredded after 6 hours.
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Once your chicken is soft, shred it with a fork and mix in with your mixture.
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Choose to serve your mix with whatever you like. I had mine as normal tacos, birria tacos and on nachos for the week hehe. The birria style was my fav though so the method for that is below x
Birria style taco method:
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When you are ready to eat, heat a fry pan and coat your taco wraps In the juice of the chicken.
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Place your taco in the pan and fill with half of the chicken and a sprinkle of cheese.
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Fold the top of the taco over and crisp on both sides for a few minutes.
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Top with sour cream/ yogurt, salsa and coriander
NOTES:
You can serve in tacos, nachos or burritos and can add any veggies you like
