This is now a long term family favourite in our house!
It was adapted from a recipe on the Slow Cooker site I belonged to, called ‘My Slow Cooker Recipes!!!’. *Check out the notes at the bottom of the recipe of you want a stove top version.
- 4 large chicken thighs, skin removed
- 2 tbsp Mexican Seasoning
- Mexican salsa (2/3 of this quantity)
- 2 x 420g tins corn kernels, drained
- 2 x 420g tin2 kidney beans, drained
- 1 x 420g tin black beans, drained
- 1 bag plain corn chips
- Grated Cheese of choice, optional
- 100g coconut cream, 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 5 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 if you want a creamier sauce.
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 about 8 adult sized meals. 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.
*Stove top method: Place chicken in a hot oiled pan (preferably use a pan with a lid). Brown one side then sprinkle over the seasoning, brown the second for a further 2 minutes and then cover with the salsa.
Place lid on the pan and simmer on low for 15 minutes, or until chicken is cooked through.
Remove the chicken and dice.
Place the corn and beans in the hot salsa mix, stir through and return the lid, cooking for 2 minutes before returning the diced chicken to the pan and mixing through.
Stir through the coconut cream if desired.
P.S you can change this one up a bit by using gravy beef in place of the chicken.