dinner winter one pot

Boob to Food slow cooked tacos

ready in: 4 hours

servings: many

by: Ceres Organics

This nourishing one-pot wonder from Boob to Food is a wholesome family favourite. It’s an easy recipe that delivers big on flavour, perfect for busy weeknights! Just throw everything together and let it cook low and slow. Prefer a plant-based option? Simply leave out the chicken for a delicious vegetarian version. Plus, it’s freezer-friendly, ideal for prepping ahead and making dinnertime a breeze.

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ingredients

  • 700 grams organic chicken thigh or breast (optional)
  • 1 onion, finely diced
  • 2 cloves garlic minced
  • 400 grams Ceres Organics Tinned Tomatoes
  • 2 Tbsp Ceres Organics Tomato Paste
  • 1 cup chicken or vegetable broth (for a slow cooker: only use ¼ cup + 2 tablespoons)
  • 2 tsp ground cumin
  • 1.5 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • pinch or two of salt
  • 2 Tbsp olive oil
  • 1 tin Ceres Organics Black Beans and/or Ceres Organics Corn

method

  1. Start by heating a drizzle of olive oil in a pan (or oven-safe pot if using the oven method) over medium heat. Sauté the onion and garlic until soft and fragrant. Add the spices and salt, cooking for another minute to toast and release their flavour.
  2. Deglaze the pan with a splash of bone broth (2 tablespoons for slow cooker, ½ cup for oven), scraping up any browned bits. Add the chicken thighs, diced tomatoes, remaining broth, tomato paste, and stir to coat well. If using black beans, you can add them now or stir them in at the end to warm through.
  3. For the oven: Transfer everything into a Dutch oven if not already using one, cover with a lid, and cook at 130°C fan-forced for 4 hours, until the chicken is tender and shreds easily.
  4. For the slow cooker: Transfer everything to your slow cooker and cook on low for 4 hours.
  5. Once cooked, shred the chicken with two forks directly in the pot, mix well with the sauce, and serve.
  6. 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.

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