My slow cooker hasn’t had much use recently, and the with the need to practice social distancing, prepping things that will cook during the day while I crack on with working from home.
With shops being cleared out with panic buyers around the world, this recipe makes use of things you probably already have at home.
You can add whatever additional spices you want to, whatever suits your fancy. You can even have this rice or pasta instead of in tortillas. However, I chose tortillas due to the familiar feel of enchiladas that this chicken gave me.
600 grams chicken breast
1 onion, finely sliced
1/2 tin (200g) chopped tomatoes
1 tin (200g) tomato sauce
1 tsp salt
2 tsp ground cumin
2 tsp garlic powder
1 tsp ground cayenne
1 tsp ground chilli powder
- Combine all ingredients, except the chicken, in the slow cooker. Then place the chicken into the tomato mixture, making sure the meat is fully covered.
- Cover and cook on high heat for 3 – 4 hours or low heat for 6 – 8 hours.
- Once cooked, and tomato sauce has thickened, remove the chicken and shred with two forks, then place back in the sauce. Season further to taste, if needed.
- Serve with cheese, tortillas and fresh spinach.