Slow Cooked Mexican Chicken
Makes 8 small serves
1kg chicken thigh fillets, trimmed of skin and fat
300g jar of salsa
435g refried beans
½ sachet salt reduced taco seasoning
125g can of corn kernels, drained
Place the first four ingredients into a slow cooker and combine.
Cook on high for 4-5 hours.
Remove half of the cooking liquid.
Shred the chicken with two forks, combining with the remaining cooking liquid.
Add the corn kernels and mix through.
Suitable to freeze.
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