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–+ servings

Slow Cooked Mexican Shredded Chicken

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Servings 6 adults

Ingredients
  

  • 700 grams chicken thigh
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 400 grams tinned tomatoes
  • 2 TBSP tomato paste
  • 1 cup chicken broth SLOW COOK: only use ¼ cup + 2 tablespoons
  • 2 tsp ground cumin
  • 1.5 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • pinch or two of salt
  • 2 TBSP olive oil or cooking fat of choice

optional

Instructions
 

OVEN INSTRUCTIONS

  • Preheat the oven to 130C fan-forced.
  • In a large oven-safe pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant.
  • Remove from heat and deglaze the pan with ½ cup of the bone broth, scraping up any browned bits.
  • Add chicken thighs, diced tomatoes, remaining broth, tomato paste, and all spices. Stir well to coat.
  • Cover with a lid and place in the oven for 4 hours, until the chicken is tender and pulls apart easily.
  • Shred the chicken directly in the pot using two forks, stir through the sauce.
  • If using black beans, add now and pop the lid on until ready to serve, the residual heat from the chicken will be enough to warm them through.

SLOW COOKER INSTRUCTIONS

  • In a pan, heat olive oil and sauté onion and garlic until softened. Add the spices and salt, and cook for one minute to toast and release flavour.
  • Deglaze the pan with 2 tablespoons of broth, then add chicken thighs and brown slightly. Stir in the diced tomatoes and ¼ cup of broth and black beans if using.
  • Transfer everything into your slow cooker and cook on low for 4 hours.
  • Shred the chicken with forks and stir through the sauce before serving.

Notes

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