Slow cooker chicken tacos
Recipe type: Slow cooker
  • 1 cup passata
  • 4 tsp cumin powder
  • 1 tsp dried oregano
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 3 garlic cloves
  • 1 large red chilli (de-seed if you prefer less spicy)
  • 2 kg chicken breasts
  1. In a small bowl mix passata, the dry herbs and spices, crush the garlic and finely mince the chilli. Mix with a fork so well combined.
  2. If the chicken breasts are thick, slice them in half horizontally and then place them in the slow cooker.
  3. Pour the passata over the chicken and set the slow cooker to cook for 3 - 4 hours on high or 7 - 8 hours on low.
  4. To test if the chicken is ready, simply use a fork to break away a piece of meat. If it is ready the meat will just start to fall apart easily.
  5. Once ready remove the chicken from the slow cooker and place onto a large dish. Using two forks pull apart the meat.
  6. You can use this meat as taco filling, in salads or serve with Mexican rice and vegetables.
This recipe does make a substantial amount of meat, so if you are looking to feed a family of six just the once from this meal, then I would halve the ingredients.
Recipe by Planning With Kids at