By Jan Bilton
A slow cooker can be the best friend of those living in the fast lane. Tasty, nutritious meals can be quickly assembled in one pot in the morning and the delicious aromatic results enjoyed while relaxing in the evening.
Another good thing about slow cookers — they’re great for the budget using minimal electricity and transforming cheaper, tougher cuts of meat into the very, very tender and tasty.
A meal that normally takes one hour to cook in a conventional oven at 160° Celsius takes six to eight hours in a slow cooker on low. The direct heat from the pot, and the lengthy cooking and the steam created within the tightly covered container, combine to destroy any bacteria and make slow cooking a safe process.
SLOW COOKER MEXICAN CHICKEN
Easy to prepare and delicious served in tacos or on rice. Choose the chilli strength of the taco seasoning and salsa to suit your taste.
8 skinned chicken thigh cutlets
30g packet taco seasoning mix
375g jar Mexican salsa
410g can whole kernel corn, drained
juice 2 limes
1/4 cup chopped coriander leaves and stalks
Place the chicken thighs in a slow cooker. Sprinkle evenly with the taco seasoning. Cover with the salsa, corn and lime juice.
Cover and cook on low for about 5 hours, until the chicken falls from the bones. Add the coriander and cook until it is limp.
Remove the chicken and shred with 2 forks. Add about a 3/4 cup of the cooking liquid.
Great served in tacos with lettuce, finely grated cheese, diced tomatoes, sour cream and coriander. Or serve on rice garnished with these taco toppings. Serves 4-6.
- Jan Bilton is a Cambridge-based, professional food writer. For more super slow cooking recipes see her website.