SLOW-COOKER MEXICAN PULLED CHICKEN

Preparation time: 15 mins | Cooking time: 7 hrs | Makes: 4-6 serves

INGREDIENTS

• 3 pre-roasted and chopped capsicums (yellow or green work best here)

• 1 brown onion, diced

• 4 cloves garlic, chopped finely

• 1 tablespoon extra virgin olive oil for sautéing

• 500ml chicken stock

• 400ml tin of diced tomatoes in juice

• 2 heaped teaspoons ground coriander

• 1 heaped tablespoon ground cumin

• 1 teaspoon dried chilli flakes

• 3 large chicken breasts

• Sea salt and cracked black pepper

METHOD

1. In a non-stick fry pan sauté your onion and garlic on low-medium heat in EVOO until onions become translucent

2. Add all ingredients to your slow cooker and stir until combined and push down on the chicken breasts to ensure they’re submerged whilst cooking

3. Set your slow-cooker to cook on low heat for 7hrs

4. At 6hrs 30mins, pull your chicken breasts out and on a plate using two forks, shred the chicken breasts, returning the shredded meat to the cooker to continue cooking and marinating for the last 30mins

5. Once your 7hrs is up, serve up and enjoy!

   TIP: strain some of the juice off if serving in a burrito.. unless you like them extra shhhhloppy (*pls get my Billy Madison reference).

Enjoy this restaurant-quality pulled chicken on salad or veggie bowls, in tacos, burritos, on nachos… or on its own with a large dollop of guacamole as an afternoon snack to tide you over to dinner time.. keeps very well in the fridge or freezer! A real meal saviour this one, makes EVERYTHING taste good. And it’s flavoured with nourishing whole foods and spices.. heaven.