Two Ways with Slow Cooked Chicken

Have I ever told you guys how much I love my slow cooker? It just gets me. Especially when it comes to chicken! It just knows that raw chicken freaks me out and never says "Lou, if you’re ever going to be an accomplished home cook you need to get over that whole raw chicken thing."

I’m telling you, it just really understands me. So I get to marvel in the fact that I can make beautifully moist chicken breast without even touching it! I literally just plonk it in there with some onions, capsicum and spices and Bob is my uncle! (Literally! Hi Uncle Bob if you’re reading this!)

I’ve had this slow cooker chicken in a lot of dishes, but putting it in my Mexican Rainbow Bowl and Everything in the Fridge Salad are my two favourite ways to eat it.

I know what you’re thinking, you guys. "Get to the recipe part and tell us how you manage to cook chicken without touching it until after it’s cooked!" Okay, pals. Here it is!

Easy Peasy Slow Cooker Chicken

Serves 4


2 organic chicken breasts1 spanish onion1 red capsicumMexican spice mix (for this recipe, I cheat and buy it from Coles or Woolies!)

Slice the onion and capsicum and spread them in an even layer at the bottom of the slow cooker.

Pop the chicken breasts on top of the capsicum and onion.

Scatter the Mexican spice mix on top of the chicken. Pop the lid on and cook for 6-8 hours on low or 8-10 hours on high.

That’s it! Super duper easy, right? And delicious!

Mexican Rainbow Bowl

This is one of my favourite dinners. It’s so easy to put together, super duper nutritious and packed with flavour. You can mix and match with what you pop in the bowl, it’s totally up to you! The world is your oyster… Or rainbow bowl!

Serves 1


½ cup shredded slow cooker chicken½ cup red cabbage½ cup spinach¼ cup corn kernels1/3 cup brown rice (optional)

Guacamole, to serveSimply place and arrange all of the ingredients in a bowl and serve! Simple and delicious!

Everything in the Fridge Salad

Sometimes the best meals are the ones where you just throw in a whole bunch of leftover ingredients you have in the fridge from other meals. This salad is definitely random in ingredients but outstanding in taste, I promise!

Serves 1


½ cup shredded slow cooked chicken1 cup baby spinach1 cup roasted pumpkin¼ avocado, sliced1 teaspoon goats cheese feta, crumbledSalsa, to serve

Arange the spinach at the bottom of the bowl, followed by the pumpkin and chicken. Top with avocado slices and crumbled goats cheese. Serve with a drizzle of salsa and enjoy!

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