August 7, 2015
5 hrs 15 mins
1kg of skinless chicken thigh fillets
1.5 tsp chilli flakes
1 tsp cumin
1 tsp paprika
1/2 tsp onion powder
1tsp garlic powder
1/2 tsp oregano
1 x 435g can refried beans
1Place chicken in slow cooker
2Combine all other ingredients and pour over chicken
3Stir to combine
4Cook on low for 5hrs approximately (slow cookers will vary)
5The thigh fillets will release enough liquid to keep meat moist
6When cooked use two forks or utensils to pull apart the meat to a shredded consistency.
7Serving on flat tortilla wraps with avocado, lettuce, tomato, cucumber, cheese and sour cream for a Mexican night!
Submitted by Paulene Christie
July 24, 2016
Made this today and loved it. Because I was wanting to use it for enchiladas I only used 500 grams of diced chicken, replaced the refried-beans with cannellini beans because kids prefer them, added extra chili flakes, we like spice and a grated zucchini. Put it all in my 3L and cooked on high for 1 1/2 hours. Once cooked wrapped in mini tortillas with a little grated cheese. Placed in 7L sc and topped with salsa and a little cheese and cooked on high for 1 1/2 hours. Served with a dollop of sour cream
May 23, 2016
Very nice, big hit with the family. Will definitely make again.
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