Slow Cooker Fajita Roast Chicken

With the help of a slow cooker you can get on with Christmas preparations or just enjoy festive family time while this dinner virtually cooks itself!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the onion and peppers in the base of a slow cooker pot (see Tips).

Step 2

Rub the seasoning mix from the kit all over the skin and inside the cavity of the chicken. Place the chicken on top of the onion and peppers.

Step 3

Cover and cook on Low setting for 3 1/2-4 hours. (Don't lift the lid until after at least 3 hours of cooking) or until the chicken is cooked through (to check, pierce the thigh with a skewer – the juices should run clear and legs should move freely when wiggled. If the juices are still pink cook for a further 30 minutes then check again).

Step 4

Transfer the chicken to a board, cover and leave to rest for 10 minutes. Carve and roughly shred all the chicken meat, discarding the carcass. Use a slotted spoon to transfer the onion and peppers to a dish.

Step 5

Heat the tortillas from the kit to the pack instructions. Top each with some salsa from the kit then add the onion, peppers and shredded chicken. Fold and roll each tortilla and serve with soured cream.

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