Boob to Food's Slow Cooked Mexican Shredded Chicken!

This nourishing one-pot favourite from @boobtofood is loaded with GOOD BONES brothy goodness. Packed with flavour and slow-cooked nutrients, it’s perfect for babies, toddlers, and the whole family.

Serving suggestions

  • Stuff into soft wraps or tacos with mashed avocado and grated cheese

  • Serve with nachos, guacamole, cheese, and black beans

  • Serve over rice, quinoa, or sweet potato

  • Mix with yoghurt or mashed veggies for babies

  • Add into quesadillas or over baked potatoes

Ingredients

  • 700g chicken thigh

  • 1 onion, finely diced

  • 2 cloves garlic, minced

  • 400g tinned tomatoes

  • 2 tbsp tomato paste

  • 1 cup GOOD BONES Chicken Broth (slow cooker: only use ¼ cup + 2 tbsp)

  • 2 tsp ground cumin

  • 1½ tsp dried oregano

  • 1 tsp ground coriander

  • 1 tsp smoked paprika

  • Pinch or two of salt

  • 2 tbsp olive oil or cooking fat of choice

  • Optional: 200g tinned black beans (half a tin, drained)

Oven Method

  1. Preheat oven to 130°C fan-forced.

  2. In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic, sauté until softened and fragrant.

  3. Remove from heat and deglaze with ½ cup bone broth, scraping up browned bits.

  4. Add chicken, tomatoes, remaining broth, tomato paste, and spices. Stir to coat.

  5. Cover and bake for 4 hours, until chicken is tender and shreds easily.

  6. Shred chicken in the pot using two forks, stir through the sauce.

  7. If using black beans, add now and cover until warmed through.

Slow Cooker Method

  1. Heat olive oil in a pan. Sauté onion and garlic until softened.

  2. Add spices and salt, cooking for 1 minute to release flavour.

  3. Deglaze with 2 tbsp broth, then add chicken to brown slightly.

  4. Stir in tomatoes, ¼ cup broth, and black beans if using.

  5. Transfer to slow cooker and cook on low for 4 hours.

  6. Shred chicken with forks and stir through the sauce before serving.

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