LOW 'N' SLOW MEXICAN CHICKEN

• doses: Serves 8

Ingredientes

1 x 400g tin of chopped tomatoes

2 x 400g tins of black, kidney or pinto beans, rinsed and drained

450mI chicken stock

2 green chillies, deseeded and chopped

½ an onion, chopped

2 garlic cloves, crushed

4 tbsp fresh coriander, chopped

Juice of ½ a lime

1 tsp ground cumin

6 chicken fillets

Salt and black pepper

To serve:

Chopped spring onions, grated Cheddar, chopped avocado, chopped coriander, sour cream, salsa, guacamole and/or hot sauce

Instruções

1 In a slow cooker, combine the tinned tomatoes, beans, chicken stock, chillies, onion, garlic, coriander, lime juice and cumin. Add the chicken fillets.

2 Cook on low for 6-8 hours.

3 Use a slotted spoon or tongs to remove the chicken from the slow cooker. Place on a chopping board and shred with two forks.

4 Return the shredded chicken to the slow cooker and stir to combine. Season with salt and black pepper and add an extra squeeze of lime juice, if desired.

5 Cook for an additional 30 minutes to thicken, then serve with rice and your preferred toppings.