4-6 chicken breasts ( I used 1.4kg of chicken which had like 4 large breasts and 2 little.

2 cups chicken stock

1 can tinned tomato’s

1 can mild salsa (300gram)

1 can 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:

INGREDIENTS

In your slow cooker add all of your
Cook on high for 1 hour then turn to low for 5 hours.
Your chicken should be able to be shredded after the 6 hours.
Once your chicken is soft, shred with a fork and mix in with your mixture.
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 method for that is below x

Birria style taco method:

When you are ready to eat, heat a fry pan and coat your taco wraps In the juice of the chicken.
Place your taco in the pan and fill with half of the chicken and a sprinkle of cheese.
Fold the top of the taco over and crisp on both sides for a few minutes.
Top with sour cream/ yogurt, salsa and coriander

You can serve in tacos, nachos or burritos and can add any veggies you like