Slow Cooker Mexican Chicken Bowls

 Slow Cooker Mexican Chicken Bowls - so easy and delicious! 

Slow Cooker Mexican Chicken Bowls - so easy and delicious! 

This recipe is a dream - it's delicious, affordable, and dead easy. No joke, it takes less than 10 minutes to prepare, then you leave it for the day and return home to a delicious dinner. You seriously need to give this recipe a go, it is perfect for people who are busy and don't have much time or energy at night to prepare a nutritious dinner. This is also great to make on the weekend, and have for your lunches during the week, too easy! 

What you need: (Serves 4)

1 cup quinoa

2 cups corn (I use frozen)

1 tin kidney beans or chickpeas (I've tried both, and both work well)

1 tin diced tomatoes 

500g chicken drumsticks or chicken breast 

1 red capsicum, chopped into 1cm cubes

3 stalks of celery, chopped 

500ml chicken stock 

2 teaspoons ground cumin

2 teaspoons smoked paprika  

1 teaspoon nutmeg 

Salt and pepper for seasoning

Greek yoghurt, 1 cucumber and pickled jalapeños (optional, but recommended) for serving 

What you do: 

1. Add all of the ingredients (except for half of the red capsicum, the greek yoghurt, cucumber and pickled jalapeños) to the slow cooker. I simply placed the chicken and chicken stock on top of the below ingredients. 

 Slow cooker Mexican bowls - so easy and delicious! 

Slow cooker Mexican bowls - so easy and delicious! 

2. Turn the slow cooker on and set on low, then go to work and let it do it's magic. This recipe will be done in about 8 hours on low, or 4 hours on high. 

3. Turn off the slow cooker, and shred the chicken with a fork. 

4. Dish up the Mexican chicken, add sliced cucumber, red capsicum, a dollop of greek yoghurt, and a few pickled jalapeños and enjoy!  

 Slow cooker Mexican bowls - super easy and delicious. 

Slow cooker Mexican bowls - super easy and delicious. 

What's your favourite recipe for the slow cooker? I'd love to know in the comments section below!