Slow Cooker Taco Chicken (HC)

Ingredients

Chicken:

• 4 chicken fillets (400g-520g)
• 1 large red onion, sliced
• 1 red pepper, sliced
• 1 tbsp olive oil
• 2 heaped tbsp taco seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Black pepper to taste
• 1 tbsp Worcestershire sauce
• 1 tsp honey
• 1 low sodium chicken stock cube, crumbled
• 1 x 400g tin chopped tomatoes
• 2 heaped tbsp tomato purée
• Juice of ½ lime

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Lime Yoghurt Drizzle:

• 8 tbsp (120g) full-fat Greek yoghurt
• Juice of ½ lime
• ½ tsp garlic powder
• Black pepper, to taste

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Serving (per portion):

• 2 small soft tortillas
• 2 handfuls rocket / lettuce
• 2 medium tomatoes, diced
• ½ small avocado (or ¼ large), diced
• 30g mature cheddar cheese, grated
• 2 tbsp lime yoghurt drizzle (see recipe above)

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Instructions

1. Place the chicken breasts into the slow cooker. Add the sliced red onion and red pepper.

2. Add the olive oil, taco seasoning, garlic powder, smoked paprika and a generous pinch of freshly ground black pepper.

3. Add the Worcestershire sauce, honey, crumbled stock cube, chopped tomatoes, tomato purée and the juice of ½ lime. Stir gently around the chicken to combine the sauce.

4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shreds with two forks.

5. Remove the chicken from the slow cooker and shred using two forks. Return the shredded chicken to the sauce and stir well until evenly coated.

6. Meanwhile, prepare the lime yoghurt drizzle by mixing together the Greek yoghurt, lime juice, garlic powder and black pepper until smooth.

7. Warm the soft tortillas according to the packet instructions.

8. Fill each tortilla with rocket/lettuce, taco chicken and top with tomatoes, avocado, cheese and a drizzle of the lime yoghurt drizzle. Serve immediately.

Note - This recipe is perfect for meal prep. Store the cooked Taco Chicken in an airtight container in the fridge for up to 3 days, or freeze in portions for up to 3 months. Defrost thoroughly before reheating until piping hot. The lime yoghurt drizzle can be made in advance and stored in the fridge for up to 3 days.

Dinner

Serves: 4