SLOW COOKER PULLED MEXICAN CHICKEN AND WILD RICE Throw it all in the pot, shred…

SLOW COOKER PULLED MEXICAN CHICKEN AND WILD RICE

Throw it all in the pot, shred, add rice – Done – SIMPLES!

INGREDIENTS:

2 boneless, skinless chicken breast
1 can black beans, drained
1 can chopped tomatoes
250 ml of chicken stock
1 large can of corn, drained
1 tsp of chilli powder
2 tbsp of paprika
2 tbsp of cumin
1 tbsp of oregano
1 tsp of salt
1 tsp pepper
1 cup of rice
1/4 cup or wild rice

METHOD:

Leaving the rice to one side. All add your other ingredients into the slow cooker and mix. Set to high for 4 hours.

Remove chicken and pull or shred with forks. Add back into the slow cooker.

Then add your rice, stir and cook on high until the rice is cooked. 30 mins to an hours. Depends how good your slow cooker is.

Top with whatever you like, parsley, more chilli, sour cream, avocado etc… and enjoy!

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