I love my slow cooker.
The only problem is, I’m scared to use it to its full potential.
I mean, it’s not natural to leave the house while a powerful electrical item’s still heating up food in your kitchen. And that’s coming from the girl who checks her straighteners are switched off 10 times before going out in the morning!
Nevertheless, when I do use my slow cooker (while I’m still in the house, obvs!), it always serves me well.
Like this crockpot turkey Mexicana.
The meat turned out juicy and tender, the veggies were cooked to perfection, and I had a huge portion of delicious spicy food to cook into new recipes all week.
Yep, that’s right, once you’ve cooked up a batch of this slow cooked Mexican turkey you’ll have the ultimate flexible meal prep food.
My crockpot Turkey Mexicana can be served five ways, so no need to worry when you don’t fancy yet another serving of the same old leftovers come midweek. (Disclaimer: I wouldn’t necessarily recommend eating turkey for tea five nights in a row – but this recipe also freezes well!)
Give it a try – you won’t regret it!
(Make 5-6 servings)
- 6 mini turkey breast fillets
- 1 white onion, chopped
- 2 garlic cloves, crushed
- 1 red pepper, de-seeded and chopped
- 1 orange pepper, de-seeded and chopped
- 1 tbsp smoked paprika
- 1 tbsp chilli powder
- 250g tinned black beans, drained
- 150g tinned sweetcorn, drained
- 1-2 jalapeños, chopped and de-seeded (I used pre-chopped jalapeños from a jar but if you use raw jalapeños then add them to the recipe at the same time as the peppers)
- 1 tbsp chopped fresh coriander
- 200ml enchilada sauce
- 2 tbsp water
- juice of 1/2 a lime
(Total cooking time: 3 1/2 – 4 hours)
Add the onion, garlic, peppers (including raw jalapeños, if using) and turkey breast to the slow cooker. Season with the smoked paprika and chilli powder and cover. Cook on high for 2 1/2 – 3 hours until the meat is cooked through and no longer pink inside.
Once the meat is cooked, shred it carefully using a fork and mix with the black beans, sweetcorn and jalapeños (if using from a jar). Add the enchilada sauce, water, lime juice and coriander, re-cover and continue to cook for a further 1 hour until the meat has absorbed most of the excess liquid.
Five ways to serve
1. Turkey enchiladas
Preheat the oven to 180C and lightly oil a baking tray. Lay out tortilla wraps on the baking tray, fill with the turkey mixture and fold. Top with grated monterey jack cheese, extra jalapeños and more enchilada sauce (if desired). Bake in the oven for 20 mins until the cheese is melted and the enchiladas are heated through.
2. Turkey quinoa bake
Add cooked quinoa (1/2 cup per person) to the crockpot turkey mixture, along with some grated monterey jack cheese. Add an additional 1/2 tbsp water for each person being served. Transfer the mixture to a casserole dish, top with more grated cheese and bake in a pre-heated oven at 180c for 20-3o mins. It’s ready when the cheese is browning and the casserole is heated through.
3. Turkey tacos
Fill corn tacos with the turkey mixture, along with some shredded red cabbage. Top with soured cream, avocado and a squeeze of fresh lime.
4. Turkey burrito bowls
Chop up some sweet potato, season with paprika, and roast in the oven for 30 mins until soft. Meanwhile, cook some brown rice (1/2 cup per person) according to the packet instructions. Assemble the burrito bowls with the brown rice, followed by sweet potato, shredded red cabbage and the turkey mixture. Top with soured cream, avocado and a squeeze of fresh lime.
5. Turkey salad wraps
In a bowl, assemble lettuce leaves, chopped cucumber, chopped coriander and celery. Squeeze over some fresh lime juice and add to tortilla wraps, followed by cooled turkey mix. Fold, serve and enjoy!