Mexican shredded chicken

If you love Mexican then you are going to love this! Using a slow cooker you can transform the humble chook into tacos, nachos, enchiladas, wraps, burritos, soup or simply eat it with brown rice and slaw.

Ingredients

  • 1 large whole chicken (you can cook this from frozen)

  • 1 fresh chilli, seeds removed and diced

  • 2 tbsp tomato paste

  • 1 can diced tomatoes

  • 3 garlic cloves, roughly chopped

  • 1 tsp each of cumin, oregano, smoked paprika, garlic powder, salt, coconut sugar or honey

  • 1/2 tsp pepper

Directions

Place all of the ingredients in a slow cooker, mix and coat the chicken well. Cook on low for 6-8 hours.

Remove the chicken and use two forks to shred the meat, set aside, discard all skin and bones.

Keep 2-3 C of the tomato liquid and stir through shredded chicken, you can blend the liquid first if you want it smooth. The remaining liquid can be frozen to use in Mexican dishes later.

Use the chicken in any Mexican style meal or simple serve with brown rice and slaw.

Enjoy your Mexican fiesta!

Sarah Xx

DinnerSarah Martelli