Slow cooker Mexican chicken
( SERVES 4 )
Easy to prepare and delicious served in tacos or on rice. Choose the chilli strength of the taco seasoning and salsa to suit your taste.
- Cover and cook on low for about 5 hours, until the chicken falls from the bones. Add the coriander and cook until it is limp.
- Remove the chicken and shred with 2 forks. Add about a 3/4 cup of the cooking liquid.
- Great served in tacos with lettuce, finely grated cheese, diced tomatoes, sour cream and coriander. Or serve on rice garnished with these taco toppings.