Very convenient and tasty. Tender chicken breasts simmer with onions, peppers, and spices, infused with just the right amount of heat from pickled jalapeños and chili flakes. A simple cornflour and water mixture thickens the savoury sauce. Served alongside garlic fried rice.

Ingredients-

For the Slow Cooker Mexican Chicken:

• 1 onion, roughly chopped

• 2 peppers, roughly chopped

• 1 tin of chopped tomatoes

• 1/2 tin of stock (1 stock cube and 1/2 tin hot water)

• 2-3 chicken breasts

• 1 tablespoon cumin/coriander blend

• 1 tablespoon paprika

• 1/2 tablespoon garlic powder

• 12 slices pickled jalapeños

• Pinch of chili flakes

• 1 tablespoon water

• 1 tablespoon cornflour

For the Garlic Fried Rice:

• 4 garlic cloves, finely diced

• 1 cup basmati rice

• 1 tablespoon coconut oil

• 2 cups water

• 1/2 teaspoon salt

Instructions-

For the Slow Cooker Mexican Chicken:

1. Place all the ingredients listed above into the slow cooker.

2. Cook for 8 hours on low or 5-6 hours on high.

3. Half an hour before serving, add 1 tablespoon of water and 1 tablespoon of cornflour, and mix to thicken the sauce.

For the Garlic Fried Rice:

1. In a pan, fry 4 finely diced garlic cloves with 1 tablespoon of coconut oil.

2. Add 1 cup of basmati rice and sauté it until it's lightly toasted.

3. Stir in 2 cups of water and 1/2 teaspoon of salt.

4. Bring to a boil, then cover with a lid and simmer for exactly 10 minutes without removing the lid.

5. Keep the lid on and let it sit for an additional 5-10 minutes.

Top tip: For the best results, consider cooking the rice the day before if you plan to fry it. Cold rice fries better!