The delicious combination of shredded chicken, corn and red kidney beans makes this slow cooker Mexican chicken dish a winner of a family chicken dinner.
Ingredients
Method
Rinse chicken under cold water; pat dry, inside and out, with paper towel. Trim excess fat from chicken.
Combine beans, onion, garlic, capsicums, corn, paste, tomatoes, stock and spices in a 5-litre (20-cup) slow cooker. Place chicken in cooker, push down into bean mixture. Cook, covered, on low, about 8 hours.
Remove chicken from cooker; when cool enough to handle, discard skin and bones. Shred chicken meat coarsely.
Return meat to cooker; cook, covered, on low, for 20 minutes or until hot. Season to taste.
Meanwhile, make avocado salsa: Combine ingredients in a small bowl; season to taste.
Sprinkle chicken mixture with coriander; serve with avocado salsa and tortillas. Accompany with sour cream, if you like.
Can this slow cooker Mexican chicken dish be frozen?
Suitable to freeze at the end of step 4.
Recipe swap: fresh or tinned corn?
You can use 250g (8 ounces) of frozen corn kernels or a rinsed and drained 400g (12½-ounce) can of corn kernels instead of the fresh kernels.
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