This is a relatively new meal to our house – but it was a hit, so it will be making many return appearances!
It is adapted from the very popular recipe on the Slow Cooker site I belong to, called ‘My Slow Cooker Recipes!!!’.
- 800g roughly chopped chicken thighs, skin removed
- 2 tbsp Mexican Seasoning
- Mexican salsa (2/3 of this quantity)
- 2 tin corn kernels, drained
- 2 tin kidney beans, drained
- 150g coconut cream
- 1 bag plain corn chips
- Grated Cheese, optional
Place chicken in the bottom of the slow cooker.
Sprinkle over the seasoning, then add the salsa.
Replace lid on slow cooker and cook on low for 3 hours.
Add the corn and kidney beans to mix, stir through and return the lid, cooking for a further hour.
Just before serving, stir though the coconut cream.
Serve on a bed of corn chips and sprinkle with cheese if your diet allows.
(If you are avoiding corn chips, I have really enjoyed a scoop of the meat and veg mix topped with 1/2 a sliced ripe avocado and a sprinkle of fresh coriander). Or serve on brown rice.
This makes a large batch, enough for 2 serve for all of our family. I freeze the left over half of the chicken mix and it defrosts really well.
If you don’t want as much spice, use the mild version of taco salsa.
P.S we occasional change this one up a bit by using gravy beef in place of the chicken … Yum!