Slow cooker salsa chicken
Easy to make and completely versatile. You can serve this up as a meat filling in tacos, with with Mexican rice, as part of a salad or a slider at your next party. It has great simple flavours and will feed many.
Slow cooker salsa chicken Photo: Nicole Avery
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- 4 chicken breasts
- 2 tbsp coconut oil
- 1 large onion, finely diced
- 1 large red chilli, finely diced
- 4 tsps cumin ground
- 2 x 410 grams diced tomatoes
- salt and pepper to taste
1. Heat coconut oil on a medium heat in a saucepan and add the onion and chilli. Fry for 3-5 minutes until onion has softened and then add cumin, stir until well combined and fragrant.
2. Add in the diced tomatoes and bring to the boil, turn down the heat and allow to simmer for 10-15 minutes or until it has thickened.
3. Place chicken in the slow cooker and season with salt and pepper. Pour 2 cups of salsa onto the chicken and cook on high for 3-4 hours or low for 7-8 hours. Once the chicken is ready it should shred easily with forks.
Add to soft tacos for a Mexican feast. Photo: Nicole Avery
4. Remove the chicken from the slow cooker and place in a serving dish. Shred the chicken with forks and serve. You can pour the sauce from the slow cooker over the chicken for added flavour if you wish.
Note: This dish really has two ingredients the chicken and the salsa. While the recipe has ingredients and method for making your own salsa, you could always substitute with a store bought high quality salsa if you are short on time. You need 2 cups of salsa to do this. If you are making the salsa and your family likes things spicy, add another chilli to the mix.
Nicole Avery is a Melbourne mum to five beautiful kids aged four to 15. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.