Slowcooker Mexi Shredded Chicken

Hmm it would seem life has gotten away on me, its been a while since my last post! Mr Not-quite-2 is now Mr 2 and with that came a Birthday Party full of sugar! Back on the wagon now though and a week of wholesome meals awaits!

Something quick for in the Slowcooker tonight, delicious Smokey Spicy Chicken shredded in a rich Sauce. I throw together some Crunchy Corn Thins to go with it as dippers but you could wrap yours in a Lettuce Leaf or just eat it from a bowl with a fork!


You will need:
2 Free Range Chicken Breasts
1 Tin Organic Tomatoes
1 Tin of either Refried Beans, Kidney Beans or Black Beans or make your own Refried Beans
3/4 of a small tin of Chipotle Salsa (I use La Morena Brand, its preservative free) or you could just add some Dried Chipotles or any Chillies you like. Alternatively you can leave this out if you’re not big on heat but you should up the Smoked Paprika to 1 Tbsp so you don’t miss out of the Smoked Flavour
1 Small Onion – Diced
3 Garlic Cloves – Crushed, Peeled, Diced
1 Tbsp Dried Oregano
1/2 Tbsp Smoked Paprika
1 Tsp Dried Basil
1 tsp Dried Parsley
1/2 tsp Dried Thyme
1/4 tsp Chilli Flakes
Good Grind of Sea Salt and Pepper

So easy! Just throw your Chicken Breast into the Slowcooker. Mix remaining ingredients in a hug and then pour over your Chicken. Cook on High for 4 hours or Low for 8. Once cooked use 2 Forks to shred your Chicken in the Slowcooker and give it a good mix.

Serve in a bowl topped with Grated Cheese, Sour Cream, Avocado, Extra Chipotle Salsa the list goes on! Or wrap it up in a Lettuce Leaf as a Burrito, wrap it up in a Tortilla pour over some extra Chipotle Salsa and bake in the oven as Enchiladas, maybe next to some Cauiflower Rice…..


Winner Winner Taco Dinner!

Our household is a bit under the weather at the moment, so after some warming nourishing soup last night something a bit spicy and tangy was needed for tonights dinner. What better than a platter where everyone can assemble their own combo and then pick it up and eat!

Shredded Pork Tacos with Homemade Corn Tortillas and Cashew Nut Cream + Extras

And its all gluten free, refined sugar free and if you just stick with Cashew Nut Cream with no grated cheese, Dairy Free!


First up for the Shredded Pork you will need:
1KG Pork Loin Roast – FreeFarmed (This will give you enough to freeze half of the end mixture, or you could use 500gm of Stewing Pork)
1 Tin of Organic Tomatoes
2 Garlic Cloves – Crushed/Peeled/Diced
1Tbsp Minced Chili or 1 fresh Red Chili or 1tsp Chili Powder
1Tbsp Dried Coriander or Half a bunch of Fresh Coriander Chopped
1Tbsp Cumin
1tsp Ground Coriander
1tsp Dried Parsley
1tsp Smoked Paprika
1tsp White Pepper
A few good grinds of salt, do as many grinds as you normally would then add an extra 2 grinds
1/2Tbsp Organic Honey (Optional)

Trim the Pork of its Rind (You could freeze this to do extra crackling for your next Sunday Roast!) and put in your slow cooker and pour over the tomatoes. Add the remaining ingredients except Honey and mix to combine. Make sure to cover the Pork with tomatoes so it doesn’t dry out.
Cook on high for 4-5 hours. After this it should be able to be completely shredded with 2 forks. Then add the honey if you’re using it and give it all a good mix. Then put your slow cooker on Low or Keep Warm while you prepare the other ingredients. That way the pork will have a chance to absorb all the sauce and thicken up.

Why add honey?
Adding Honey is totally optional but it is common practice to add a sweet component when using tinned tomatoes to counteract their sometimes acidic taste. It is also interesting to note that in the most popular brand of Taco seasoning available at the supermarket, the 2nd main ingredient is Sugar making up almost 50% of the sachet.

The Cashew Nut Cream recipe is from Petite Kitchen, although I have omitted the vinegar this time and added Lime Juice instead of Lemon as I was quartering Limes anyway and I think it just ties it all in together.

Homemade Corn Tortillas
All you need for these is…
1Cup Ground Cornmeal Flour – I use Healtheries Ground Cornmeal Flour
3/4Cup Hot Water – approximately
1tsp Salt

In a bowl, slowly mix in your hot water with the Cornmeal Flour and salt using a rubber spatula or similar. Give it a quick knead with your hands – it shouldn’t stick to your hands or the bowl, if it does you may need to add more Cornmeal or if it is crumbly you may need to add more water.
Cover and leave somewhere warm for 30 minutes, I left mine by the fire…


After 30 minutes divide into 6 smaller portions and roll each into a ball…


Then take one ball and place it on a piece of baking paper. Cover with another piece of baking paper, squash  down with your hand and then roll out with a rolling pin…


Finally peel the top layer of baking paper off and invert dough into a very lightly oiled pan that is on medium/high heat. Fry for a minute or 2 until edges begin to brown then flip and fry on other side for 30 seconds or so. Stack cooked tortillas on a plate covered with a damp cloth – This will steam them while you are cooking the remainder, making them more pliable.

Now for the extras:
We added Tinned Organic Black Beans, Grated Cheese, Sliced Red Onion, Red Capsicum, Carrot, Green Cabbage (I would have preferred Red but our lovely small town supermarket was out of Red Cabbage Halves) and a squeeze of Lime over it all is essential!! Followed by a drizzle of Cashew Nut Cream. You could also add some sliced Avocado, Tomato Salsa, JalapeƱos or y’know whatever you like!

Hope you enjoy!!