Slow Cooker Mexican Chicken Bowls
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!
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.
What's your favourite recipe for the slow cooker? I'd love to know in the comments section below!