I love Mexican food and all the spices that make it a great meal; above all I am a slow cooker enthusiast. It is easy, simple and uses hardly any electricity which is a great bonus to me.
The recipe is easy and delicious and you can freeze it or it also makes a perfect lunch. For more ideas to put some life into your work lunches, have a look here.
Ingredients to make 6:
- 2 chicken breasts
- 2 tbs cumin
- 2 tbs chili flakes
- 1 tbs smoked paprika
- 1 tin Kidney beans (240gr drained)
- 1 tin sweet corn (285gr drained)
- 1 tin chopped tomato
- 1 green pepper, chopped
- 1 red onion, finely chopped
- 1 white onion, finely chopped
- 4 garlic cloves finely chopped
- 2 chicken stock cubes
- 50gr cream cheese
- 1 tbs Foo King Hot sauce – Naga Mexicana
- Grated cheese to your liking
- Sour cream to your liking
Start by heating up your slow cooker, and then cut the chicken into small chunks. The rest of the ingredients apart from the cream cheese also all go into the pot. Give it a good stir and then I just about cover it with some water.
Be careful with the Foo King Hot sauce as it is very, very hot! I found it on a stand at the Weymouth food festival last summer and although I definitely have a high threshold for spicy food, this blew my head off. Perhaps start off with a teaspoon instead of a table spoon. The brilliant thing is that they have various different sauces and I can only recommend them. Check
out their website here.
I would say it takes about 2½ hours to cook, depending on the size of your chicken chunks. I check every hour and give it all a stir. After 2 hours, add the cream cheese and stir until it has dissolved. Take off the lid and leave it uncovered for the last 30 minutes.
I served mine with avocado, grated mature cheddar and sour cream to keep it lower in carbs (about 14gr net carbs per serving) but if that’s not in your interest add rice or eat it with tortilla wraps. If you feel very adventurous then you could take 2 tortillas, brush with olive oil, cut into fine strips and put it under the grill until it gets crunchy. This will make your dish look amazing and add texture to it.