1 tbsp olive oil
400g chicken breast, cut into 1-inch cubes
1 can (400g) diced tomatoes with chilli
1 bell pepper, thinly sliced
1/2 tsp chilli powder
1 tbsp Mexican seasoning (I used taco seasoning)
Juice from 1 lime
1 tsp sugar
Heat the oil in a pan, add chicken and cook for 4-6 minutes until brown. Transfer to a slow cooker. Add bell pepper. Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 2-3 hours.
Serve with rice.
I liked it, DH found it a tad too spicy. Usually I wouldn't have added the extra chilli, but last time I made a crock-pot meal where I left out the chilli it ended up too bland! I still need to find the perfect balance. But wonderfully easy to make, and tastes good too :)
Monday, February 27, 2012
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