Poaching chicken is a fantastic way to retain flavour and moisture. Traditionally, I normally opt for a quick poach on the stove top, but i found inspiration in a slow cooked variation which ended up a huge success. 

This recipe can be used in multiple ways, after being poached and shredded, the meat works well in a wrap, with salads or over rice. Because of the mexican, smokey flavours, we paired it with a corn, tomato, mint and red onion salad. 

Ingredients:

Poached Chicken

• 1 kg poached chicken
• 1 can diced tomatoes
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp garlic powder
• Salt and pepper

Salad

• 1 cup corn kernels
• 1 diced tomato
• ½ diced red onions
• ½ cup chopped mint
• A little oil and a squeeze of lemon

Mexican Rice

• 1 cup white rice
• ½ cup black beans

Method:

1. Place chicken breasts in slow cooked with diced tomatoes, herbs and spices. Leave on low for 4 hours, before removing from the liquid and allow to cool. Once cool, use two forks to shred the chicken. 
2. Pour liquid from the slow cooker into a pot, adding ½ cup of water if needed and add rice. Bring liquid to a boil, before placing on a simmer. Continue cooking until all of the water is absorbed or rice is cooked. 
3. Meanwhile, combine cooked corn, tomato, mint and onion into a bowl. Stir through a little oil and lemon juice. 
4. Serve all ingredients in a wrap or in a mexican style bowl.