Slow-cooked Mexican shredded chicken

This flavourful slow cooker concoction is one of the best takes on Mexican cuisine. It provides you with a great way to buff out many meals and goes with almost anything — pitas, tacos, wraps, rice, you name it!

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 tomatoes
• 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.