As the colder months come around we all love to get the slow cooker out! Here’s a fantastic recipe that is easy and tastes delicious. It’s one of the best takes on Mexican cuisine. It combines hot food with cool food which is the perfect combination for an Autumn meal.

Ingredients

• 500g  lean skinless chicken thigh filets or breasts
• 1 cup Mexican salsa
• Salt (to taste)
• 1/4 tsp garlic powder
• 3/4 tsp ground cumin
• Shredded lettuce
• Diced tomatos
• Diced red capsicum
• Shredded cheddar
• Canned corn
• Avocado
• Taco shells, heated and crushed

Method

1. Season the chicken with salt then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.
2. Cover and cook on low for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.
3. Pour the reserved liquid back in and cook for a further 30 minutes on low before serving.
4. Mix the chicken through the fresh ingredients and crushed taco shells.

What is your favourite international cuisine? Tell us in the comments below…