Optional: 2 jalapeños or 1 tsp hot sauce or 3tbsp BBQ sauce
To serve
150g Grated mozzarella and cheddar
Iceberg lettuce ( shredded )
Sour cream
Jalapeños
Fresh coriander
Salsa
Fresh limes
Tortilla chips /nachos
Method
Turn on the slow cooker to high. Dice the chicken into small bitesized pieces ( about 16 pieces per chicken fillet). Grate the carrot and courgette. Deseed and dice the peppers. Open, drain and rinse the beans. Pop them all into the slow cooker.
Measure in all the spices and seasoning in to the slow cooker. Add in the chicken, tin of tomatoes, tomato puree, Worcester sauce, sugar and salt.
Stir, turn on high and allow to cook for 8/9 hours. After 7 hours if it is not thick enough remove the lid and allow some of the water to evaporate off. This will naturally thicken the sauce. Alternatively coat the chicken in a little corn flour before popping it in.
Family Style Serving: Transfer the taco chicken mix out of the slow cooker and into an oven-proof dish. Sprinkle with cheese and grill or bake for a few minutes until all “melty”. Serve everything in separate bowls on the table and allow everyone to build their own nacho towers.
For best results, place about 5 nachos on the bottom of the plate, top with iceberg lettuce, sprinkle on a little cheese, then spoon in the chicken mix, layer up another layer of nachos, a little more cheese, then drizzle with sour cream and salsa, top with a big dollop of guacamole, garnish with some jalapeños, lime and fresh coriander.
