Slow Cooked Mexican Style Chicken

Ingredients

• 600 g skinless chicken thigh fillets
• 1 cup brown rice
• 400 g tin red kidney beans
• 500 g taco sauce
• 1 cup chicken stock
• 1 cup grated cheddar cheese
• 1/2 cup sour cream

Method

1. Par-cook rice--place rice in a microwave proof dish, add 1 1/2 cups of water, cover, heat on high for 8 minutes
2. Strain water from rice
3. Add rice to slow cooker
4. Cut chicken thigh fillets in quarters & place on top of rice
5. Wash kidney beans in the strainer and add them to slow cooker
6. Add taco sauce, stock and cheese
7. Cook on low for 4 hours
8. Serve topped with sour cream