Description
I find if I marinate these overnight in the slow cooker bowl (in the fridge), it takes the flavour from a 8/10 to a 10/10! Best of all I go to bed feeling like a rockstar and the morning is EVEN EASIER because dinner's done!
Ingredients
1 kg chicken breast or thighs
4 garlic cloves, crushed
1 red onion, sliced
1 capsicum, halved
1 tspn smoked paprika
1 tspn ground cumin
1 tspn ground coriander
2 tbsp tomato paste
1 cup broth
S & P
To serve:
1 lime, quartered
1 cup rice
Taco – 10 taco shells
¼ iceberg lettuce, shredded
1 cucumber, diced
1 avocado, diced
1 tomato, diced
100g cheese, grated
100g sour cream
Instructions
STEP 1. Chop your onions into thin slices like in my photo, and dump the chicken with all the remaining ingredients except the capsicum. Give it a good stir, so it’s well combined.
STEP 2. Pop the halved capsicum on top and leave to cook for 3-hours on high.
STEP 3. When the chicken is done, pull it out of the cooker and use 1 & ¾ cups of liquid to cook your 1-cup of rice in. Put that in a separate saucepan and have it boil, and drop it down to low until all the liquid is absorbed.
STEP 4. Add the shredded chicken back into the cooker with the onions and capsicum you have also shredded.
STEP 5. When the rice is done, serve it all with the tacos, or you may prefer to serve them as taco bowls with lots of crispy lettuce.
Notes
Vegetarian: 1 can black beans & 1 can kidney beans
Dairy-free: Use cashew cheese and coconut yoghurt.
- Prep Time: 10 mins
- Cook Time: 6-hours low