Slow-cookers can be a fantastic way to have a nice warm meal on the table at the end of a busy day. They are also a great way to pack in plenty of vegetables and flavour and this version of the Mexican classic, chicken fajitas, works great with a slow-cooker.
The cold winter months can bring rise to pesky colds, so its important to keep our immune system up to scratch. Mushrooms are packed full of B vitamins as well a powerful antioxidant called selenium.
Selenium helps to support the immune system as well as preventing cell damage, so this recipe can help support your immune system.
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 6 hours
For the salsa
To serve
For the salsa, add all ingredients to a food blender and pulse until well mixed. Avoid pulsing for too long as the mixture can become very runny.
Refrigerate for at least an hour before serving.
Into a bowl, add the chicken breasts, crushed garlic cloves, chilli powder, cumin, oregano and paprika.
Rub the spices into the chicken until well coated.
Into a slow-cooker, add the chopped tomatoes, peppers, onion and mushrooms along with the coated chicken breasts.
Combine together and place on a low heat for 6 hours, stirring occasionally.
Once cooked, using two forks shred the chicken in the mix before topping with fresh coriander.
Serve with tortilla wraps, lettuce and salsa.
For a vegetarian option, swap out the chicken for meat-free substitutes, more vegetables (broccoli and cauliflower work great) or tofu!