Michi's Mexican Chicken Crockpot

Ingredients for 4 servings:

• 4 chicken fillets
• 1 onion(s), roughly diced
• 1 can kidney beans, approx. 250 g
• 1 bag of Mexican vegetables (frozen), approx. 750 g
• 1 jar tomato sauce with herbs or vegetables, approx. 420 g
• 1 can tomatoes, chopped, approx. 400 g
• 1 jar sauce (taco sauce) 200 ml
• 1 bag of seasoning mix (taco seasoning)
• 1 chili pepper(s), green or red, chopped
• Fresh herbs, as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 15 minutes

for the slow cooker or in the oven

Combine the beans, onion, chilies, vegetables, tomato sauce, taco sauce, and tomato chunks in a slow cooker. Add the chicken fillets and cover completely with the mixture. Simmer on low for about 8-10 hours, or on high for 4-6 hours. Halfway through, remove the chicken fillets, shred them, and stir them back into the ragu. We like to eat this crockpot dish on its own—just with a dollop of Cremefine crème fraîche or a sprinkle of cheese. You can also serve it with rice, quinoa, or pasta—or use the ragu as a filling for delicious enchiladas. If you don’t have a slow cooker, you can still make this dish. Place everything in an ovenproof pot as directed, cover, and simmer in the oven at approximately 80-100°C for 4-6 hours.