Spicy Chicken Taco Bowl
A healthy slow cooker Mexican chicken recipe. Pulled chicken with Mexican spices served in a homemade taco bowl.
Ingredients
- 2 Chicken breasts or 4 chicken thighs
- 1 Teaspoon each of cumin, ground coriander, smoked paprika, chilli flakes, black pepper, smoked salt, cayenne pepper and oregano.
- 1 Teaspoon of Tabasco Or any other hot sauce
- 1 Tin of chopped tomatoes
- 1/2 Red onion finely sliced
- 50 ml White wine vinegar
- 1 tablespoon Caster sugar
- 2 Tortilla wraps
- Cheese, sour cream and jalapeños, to serve
- Sunflower oil
Instructions
- Place the chicken, spices, tabasco and chopped tomatoes in a slow cooker and put on the slow setting for up to 8 hours for the chicken thighs or 4 hours for the chicken breasts.
- In the meantime, make the pink pickled onions. Simply pour the vinegar and sugar over the onions, cover and leave to pickle for as long as you can.
- When the chicken is ready, heat the oven to 200C. Use an oil spray or brush the tortillas with oil. Tip an ovenproof bowl upside down and shape the tortilla round it to make a bowl shape. Place in the oven for around 15 minutes until crisp.
- Fill the bowl with the chicken and top with the sour cream, some grated cheese, jalapeños and the homemade pink pickled onions.
