Slow Cooker Chicken Taco’s



Serves 4-6

This recipe really can be as hard or as easy as you like. There is a lot of talk about pre-packaged products such as sauces and flavouring as many contain extra salt, preservatives etc. I will give you the easy way, and the hard way – you choose what suits.

The Easy way

8 Chicken thighs, or 4 breasts
1 jar of taco sauce – I bought Old El Paso
1 packet of taco seasoning or a few tablespoons of Cajun seasoning
1 tin of tomatoes (salt reduced)
2 tablespoons of BBQ sauce
1 packet of soft shell tacos
1 capsicum (Thinly sliced)
2 spring onions (Thinly sliced)
Half a lettuce (shredded)
A bunch of coriander chopped

Place the chicken thighs in the slow cooker, Combine the taco sauce, taco seasoning, tinned tomatoes, and BBQ sauce in a jug and pour over the chicken thighs. Cook on low for 6 hours.
Once cooked, shred the chicken using two forks
Heat the taco’s using the method on the box, put all the ingredients on the table and left people make up their own tacos.

The harder elements

Homemade Taco seasoning
1/4 c Chili Powder
2 Tb ground Cumin
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Oregano
1 tsp thyme
2 tsp Smoked Paprika
1/2 tsp ground Roasted Coriander
1 tsp Black Pepper
and 1/2 cup Corn flour
Combine in a small jar and shake

Homemade tomato sauce
500 gms of ripe tomatoes
One tin of whole peeled tomatoes
5 cloves of garlic
a few sprigs of thyme
2 red chillies
half a cup of brown sugar
half a cup of red wine vinegar
1 teaspoon of mustard powder
1 teaspoon of allspice
half a cup of water

Pre-heat the oven to 150 degrees and add the fresh tomatoes, garlic cloves (whole), thyme and a sprinkle of salt and pepper to a roasting dish. Bake for 1.5 hours until the tomatoes and garlic are soft.

Remove from oven and put the tomatoes, some of the thyme into a saucepan. squeeze the soft garlic out of the skin into the saucepan. Add the rest of the ingredients

Bring the saucepan to the boil then lower to a simmer. Simmer until the sauce has the consistency you like. Blend with a stick blender if the tomatoes have not broken down as much as you would like.

Pour into glass jars. This will keep in the fridge for around 1 week

Homemade flour Tortillas
Please note, these tortillas are only good for one day, they reheat quite crispy, so are fine as chips, but not soft for taco’s
2 ½ cups of flour (plus some extra to roll them out)
1 tsp salt
½ tsp baking powder
½ cup of vegetable oil
1 cup hot water

Mix the flour, salt and BP in a bowl and either using your hand or the dough hook on the mixer pour in the oil and mix until combine, pour in the water little by little until dough looks firm enough to knead
Tip on to a flour surface and knead until smooth. Roll into 12 balls and pop in a warm place for 30-45 mins.
Roll out each tortilla to the size of your hand and ensure there is enough flour on each to stop them from sticking.
Heat a cast iron pan to med-hot and put in one taco at a time, they will bubble slightly, flip after 30 seconds, they should have light brown spots (if they have dark brown spots your pan is too hot, if they have no spots (or take longer to brown your pan is too low)

Put on a plate and cover with a warm tea towel until you are ready to eat them.


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