Siesta Salsa Chicken
Slow cooked chicken in a Mexican salsa inspired sauce.
Equipment
- 3.5L or larger slow cooker
Ingredients
- 1 kg skinless chicken thigh fillets, cut into strips
- 1 red capsicum, diced
- 185 gram can of corn kernals, drained
- 435 gram can of refried beans – we use mild, but can be hot if you prefer
- 300 gram jar of salsa – we use mild, but can be hot if you prefer
- 35 gram sachet of taco seasoning – we use mild, but can be hot if you prefer
Instructions
- Combine all ingredients in slow cooker to mix well
- Cook on LOW for 5hrs
- Serving Suggestions: Beautiful served on rice with a dollop of sour cream on top if you like!This can also be served on tortilla wraps with mixed salad leaves and tomato and avocado for a fun family feed!
- Notes: Adjust heat level to your family's spice preferences.Thigh can be swapped for breast but I recommend thigh for best results as breast does tend to dry out more. If using breast I'd reduce cook time to 3-4hrs instead.This recipe inspired by my Shredded Siesta Chicken recipe in the Ready Set Slow Book
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a thumbs up from my family on this recipe they want nanny to make it again thanks for sharing