Mexican Style Chicken
This dump-and-run slow cooker taco filling is a nutrient-dense, plant-rich meal packed with fibre, protein and loads of colour to support gut health and keep energy steady. With a mix of beans, veg, herbs, and spices, it’s an easy way to build in diversity without overthinking it. Just real food doing good things.
Mexican Style Chicken
16+ Plants
1 kg chicken thigh, trimmed
2 x 400g cans 4 bean mix, rinsed and drained
1 onion, diced
3 cloves garlic, crushed
1 red capsicum, deseeded and diced
1 green capsicum, deseeded and diced
1 corn cob, kernels removed (or equivalent frozen corn)
2 tablespoons tomato paste (1 sachet)
400g canned diced tomatoes
1 cup (250ml) chicken stock
1 Mingle Taco Meal Sachet*
½ bunch fresh coriander, chopped
Method
Dump all the ingredients (except the coriander) into your slow cooker. Stir to combine.
Cook, covered, on low for 8 hours, or until the chicken is tender and cooked through.
Once cooked, shred the meat using two forks and give it a good mix.
Sprinkle with fresh coriander and season to taste.
Add more plants:
Chopped mushrooms, additional legumes such as chickpeas and handful of leafy green are great additions for your plant count.
Serve with an avocado salsa and a squeeze of lime.
Notes:
Serve in tortillas or over brown rice.
Freezes exceptionally well.
Make it vegetarian or vegan - omit the chicken or replace with jackfruit, up the lentils and beans and and in some mushrooms for a protein rich and diverse alternative.
See our Leftover Makeover blog for more inspiration for how to cook your Mexican Chicken once, and serve multiple ways for less effort in the kitchen.