Recipe
Slow Cooker Creamy Mexican Chicken
Tender shredded chicken in a smoky, creamy Mexican-style sauce with tomatoes, green chillies and coriander.
Ingredients
Method
10 mins prep300 mins cook310 mins total
Put the chicken breasts in the slow cooker and sprinkle over the taco seasoning, garlic granules, smoked paprika, salt and black pepper.
Pour in the tomatoes and hot chicken stock, then turn the chicken through the sauce so it is coated.
Cover and cook on Low for 5–6 hours or High for 2 1/2–3 hours, until the chicken is tender and cooked through.
Lift the chicken onto a plate and shred it with two forks. Return it to the slow cooker.
Stir in the cubed cream cheese and cook uncovered for 15–20 minutes, stirring once or twice, until melted into a smooth, creamy sauce.
Fold through the chopped coriander, taste and adjust the seasoning, then serve with extra coriander.
Notes
Serve with rice, warm tortillas, baked potatoes or crunchy salad.
For a milder sauce, use ordinary tinned tomatoes and add a small chopped green pepper instead of tomatoes with green chillies.
Chicken thighs can be used in place of breasts; they will stay especially moist during the longer slow-cooking time.
About this recipe
This slow cooker chicken is built around a handful of dependable ingredients: taco seasoning, tomatoes with green chillies, chicken stock and cream cheese. The chicken cooks until tender, then is shredded through the rich, lightly smoky sauce.
Serve it with rice, warm tortillas or baked potatoes, and finish with fresh coriander for a simple family dinner with plenty of flavour.
