Slow Cooker Chicken & White Bean Chilli

By
LFHW - Scotland
One hour +
Beginner
Servings
8

A great alternative to traditional tomato-based chili con carne, bulked out with white beans (and sweetcorn) from the kitchen cupboard. Can be used to fill enchiladas or served on rice.

 

Freezable
Yes
Ingredients
4 or 5 boneless skinless breasts cut into large-ish chunks (or alternatively you can use 10/12 boneless, skinless chicken thighs and place in whole)
1 large or 2 small onions, finely diced
3 garlic cloves, minced
1 green chili, finely chopped
2x 450g cans of cannellini or other white beans
1x 200g can sweetcorn or 200g frozen
2 tsp ground cumin
2 tsp chipotle chili powder/paste
2 tsp dried oregano
2 tsp ground coriander
1l chicken or vegetable stock
coriander leaves and stalks, finely chopped
juice 1 lime
To garnish: Finely chopped coriander, lime wedges, sour cream, your favourite hot sauce, grated cheese, extra fresh chillis or jalapenos, tortillas
Instructions
Place the chicken, onions, garlic, chopped green chilli, ground coriander, cumin, chipotle and oregano in a large slow cooker.
Stir everything well before adding the chicken stock.
Cover and cook for 4 hours on high, or until the chicken is really tender and can be easily shredded with 2 forks.
Add the coriander, white beans and sweetcorn and cook for a further 30 minutes.
Can be served with rice, wraps or on its own as a tasty stew.