Tender slow cooked taco chicken piled onto golden roasted potatoes and finished with a fresh tomato salsa. An easy family dinner where everyone can add their favourite toppings!


Serves: Approximately 4

Prep time: 15 minutes

Cook time: 6 to 7 hours on low or 3 to 4 hours on high


Ingredients

Slow cooked chicken

  • 6 chicken thighs
  • 1 cup chicken stock
  • 1 sachet gluten-free taco seasoning

Roasted potatoes

  • 4 large potatoes
  • Olive oil, for drizzling
  • Salt, to taste

Fresh salsa

  • Mini tomatoes, finely chopped
  • Red onion, finely diced
  • Lemon juice, to taste
  • Fresh parsley, finely chopped
  • Salt, to taste

Optional toppings

  • Grated cheese
  • Sour cream
  • Avocado or guacamole
  • Extra taco sauce, if desired

Method

  1. Place the chicken thighs into the slow cooker. Sprinkle over the gluten-free taco seasoning and pour in the chicken stock.
  2. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is cooked through and very tender.
  3. Shred the chicken using two forks and mix it back through the sauce.
  4. About 45 minutes before serving, preheat the oven to 200°C fan-forced. Cut the potatoes in half and place them cut-side up on a lined baking tray. Drizzle with olive oil and sprinkle with a little salt.
  5. Roast for approximately 40 minutes, or until golden and tender when pierced with a fork. Larger potatoes may need a little longer.
  6. While the potatoes are roasting, make the salsa by combining the tomatoes, red onion, parsley and lemon juice in a bowl. Season lightly with salt.
  7. Place the roasted potatoes on serving plates and gently fluff the centres with a fork. Top with the shredded taco chicken, fresh salsa and any of your favourite toppings.

Tip: Leftover chicken is also delicious in wraps, tacos or on nachos the next day.