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Slow Cooker Tex-Mex Chicken

By Personal Trainer, Megan Hinchley from ThrivePT

I came across a variation of this recipe on Cooking Light, but changed it to suit my tastes.

I love using my slow cooker, it’s a great way to help with meal preparation for a busy week. A big slow cooked meal, will serve 6 meals for Peter and I, and that covers us for a few days.

The recipe below is super easy, and all you need is about 6 hours for it to do it’s thing, and then it’s all ready to enjoy!

Ingredients:

  • 1kg boneless chicken thighs
  • 1 x 400gm can black beans, drained
  • 1 x 800gm can diced tomatoes
  • 1/2 red onion, finally diced
  • 1 x green capsicum, diced
  • 1 x red capsicum, diced
  • 1cup frozen corn kernels
  • 200gm can chilli in adobo sauce (found in the Mexican section of major supermarkets)
  • 1 x bunch coriander, chopped
  • Greek yoghurt to serve

Directions:

Combine all ingredients, except for the coriander and the yoghurt in to a slow cooker, and mix together. Cover and cook on a low heat for six hours. Once cooked, mix in corriander. Serve in bowls with a tablespoon of greek yoghurt. Serves six.

Enjoy!

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