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.

Slow Cooked Mexican Chicken

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