The Frugal Foodie
From
The Frugal Foodie
season
1
episode
10
Pulled Chicken Tortillas
PREP
0
MINS
Cook
0
MINS
SERVES
6
About this recipe
Ingredients
1 packet taco seasoning (or homemade: 1 tbsp paprika, 1 tbsp smoked paprika, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2-1 tsp chilli powder, salt to taste, 1/2 tsp black pepper)
1.2kg chicken breasts (approximately four)
1 capsicum
1 red onion
1 x 400g tin kidney beans
1 x 300g jar chunky Mexican salsa
Taco tortillas
Fresh coriander, to serve
Method
Spread the chicken breasts across the base of the slow cooker.
Slice the onion and capsicum, place on top of the chicken.
Sprinkle the contents of the taco mix sachet on top.
Rinse and strain beans and add along with the jar of salsa.
Cook on high for about three hours.
Shred the chicken with a fork and cook for a further 30 minutes with the lid off.
Place the shredded chicken onto tortillas, optionally add toppings such as sour cream, guacamole, coleslaw or fresh herbs.
Explore other recipes
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
