1kgskinless chicken thigh fillets, cut into strips
1red capsicum, diced
185gramcan of corn kernals, drained
435gramcan of refried beans - we use mild, but can be hot if you prefer
300gramjar of salsa- we use mild, but can be hot if you prefer
35gramsachet 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