The goal of this recipe? To help fill up your freezer with some stuff that can be grab, defrost, reheat and go! This recipe for slow cooker mexican chicken thighs is exactly what you need for Taco Tuesday. It’s simple, contains no nasties and is sooooo easy to make.
You can use your cooked thighs in tacos, tortillas, pizzas, pastries, whatever takes your fancy and pair them with fresh salsa, or guacamole…and even make your own tortillas! Our favourite way to do Mexican is to put all the fillings out on the table and choose our own. As long as everything is cut up and ready to go and there are enough utensils, everyone can help themselves and create their own mexican adventure.
Let’s be honest, these slow cooker mexican chicken thighs aren’t traditional mexican fare and I’m not mexican…but they are yummy and have all the flavours of mexican food. I have to admit, these are a go-to over summer as they are easy to make, don’t make my house boiling hot and can be popped in the slow cooker in the morning and left to cook, meaning you can swim, play, go to the beach, whatever…while dinner cooks itself.
These slow cooker mexican chicken thighs work really well with the crunch of the tacos. The also work really well in a salad with crunchy tortilla strips.
- 1.4 kgs chicken thighs, quartered
- ½ tsp paprika
- ½ tsp oregano (dried)
- ½ tsp chilli powder
- ½ tsp salt
- ½ tsp pepper
- ½ tsp cumin (ground)
- 200 mls passata
- 3 spring onions, chopped
- juice of one lemon
- ½ bunch of coriander, leaves only, chopped
- Combine all of the ingredients except the coriander in the bowl of the slow cooker and cook for 8 hours on low.
- Remove from the heat, shred the chicken with forks, then mix through the sauce.
- Top with coriander.
- Serve with tortillas, fresh salsa, sour cream and guacamole.