Slow cooker chicken tacos

This recipe was originally posted on Planning With Kids. Head to Planning WIth Kids to find many more family-friendly recipes and practical tips on organising the family from leading parenting blogger and Melbourne mum to 5, Nicole Avery.

Slow cooker chicken tacos

Tacos are almost always a hit with the kids and I know many who would be happy to have them every single week. If this is the situation in your house, add these chicken tacos to the weekly rotation to mix it up a little! This recipe works well for families  in three key ways:

• The kids are happy because they get to  eat tacos
• It is easy and made ahead in the slow cooker
• It makes enough for leftover meat for lunches

Ingredients:

• 1 cup passata
• 4 tsp cumin powder
• 1 tsp dried oregano
• 1 ½ tsp salt
• 1 tsp black pepper
• 3 garlic cloves
• 1 large red chilli (de-seed if you prefer less spicy)
• 1 kg chicken breasts

Method:

1. In a small bowl mix passata, the dry herbs and spices, crush the garlic and finely mince the chilli. Mix with a fork so well combined.
2. If the chicken breasts are thick, slice them in half horizontally and then place them in the slow cooker.
3. Pour the passata over the chicken and set the slow cooker to cook for 3 – 4 hours on high or 7 – 8 hours on low.
4. To test if the chicken is ready, simply use a fork to break away a piece of meat. If it is ready the meat will just start to fall apart easily.
5. Once ready remove the chicken from the slow cooker and place it onto a large dish. Using two forks pull apart the meat.
6. You can use this meat as taco filling, in salads or serve with Mexican rice and vegetables.