I was asked for some slow cooker recipes that weren’t stew, so here’s the first. These may look like they have a lot of ingredients, but I think you should have most of the stuff to hand – and they’re really easy to put together. You can zshuz (?!) them up at the end however you like – I like to add grated cheese, chopped onions with coriander and homemade guacamole, then make wraps! But you can just as easily eat straight from the bowl.
Like many of my recipes, you can vary quantities, and ingredients to some extent, according to taste. And if you don’t have a slow cooker, you could do this in the oven in a lidded casserole. If you don’t have a can of corn, use frozen, or even peas. If you don’t have black beans, use kidney beans…it really doesn’t matter here if you switch things in and out.
This recipe makes 6 big portions.
4 chicken breasts
1 can chopped tomatoes (or two jars of salsa)
230ml chicken stock
4tsp taco/fajita seasoning packet – I base mine on this recipe or chilli powder, cumin, salt
CHEAT: 2 packets microwave brown + wild rice (at £1 each, I don’t think they’re bad value)
can of black beans or 250g dried black beans
can of sweetcorn or small mug of frozen corn
peppers and red onions (optional) CHEAT: I used sliced frozen peppers and slice frozen red onions
If you’re using dried beans, rinse them well – I didn’t. It’s not a problem, but everything in the pot turns a purply brown if you don’t.
Put everything, apart from the rice, peppers and onions into the pot. Stir to combine and ensure chicken is covered. Turn onto low for 4 hours. Keep a check to ensure it doesn’t dry out and stick.
After 4 hours, the beans will probably still be hard and chewy on the inside…don’t worry.
Add frozen pepper and onions. Turn up to high for 2 hours.
Remove chicken and shred. Tip in rice. Stir together. Turn back to low for ten minutes to ensure rice is heated through.
This is a great ‘prep ahead’ meal. You can get everything out and bag it all up in one bag ready to tip in that morning. Easy! This recipe would also work really well in the Cook4Me although I’d definitely use tinned beans, not dried. I’d also only use half the stock. Since you’re using whole chicken breasts, I think about 15 minutes should do the trick, and you can always add more cooking time to get them to the shreddable stage!
I served it with soured cream, grated cheese and salsa and gave everyone warmed wraps to make their own burritos. Once the OH discovered they were actually very healthy, with beans, tomatoes, corn, peppers, chicken and ‘good for you’ rice, his rating of the dish climbed to an 8/10. And none of the goodness disappears from the slow cooker either.