SLOW COOKER WHITE CHICKEN CHILLI

Another leftover chicken, speedy prep and delicious Mexican inspired dinner cooked for 4-5 hours on high or 8 on low in the slow cooker.

PREP 15m

COOK 4/8h

TOTAL 4/8h

SERVES 2

Slow Cooker Ingredients-

  • 1/2 onion, finely diced

  • 1 red/orange pepper, chopped

  • 2 garlic cloves, chopped

  • 1 tin chopped/plum tomatoes

  • 250ml chicken stock

  • 200g kidney beans

  • 100g cream cheese

  • 1 tsp hot chilli powder

  • 2 tsp ground cumin

  • 2 tsp coriander

  • 1 tsp oregano

  • 2 tsp paprika

  • 1 tsp garlic granules

  • 1/2 tsp salt

  • 1 chicken breast, diced

Finish Ingredients-

  • 4 mini tortilla

  • vegetable oil

  • paprika

  • garlic granules

  • 1 lime

  • fresh coriander

  • sour cream

  • avocado

Instructions-

  1. Add the full list of slow cooker ingredients to the slow cooker and mix really well until the cream cheese is fully incorporated. Turn the slow cooker to high and cook for 4-5 hours on high or 8 hours on low.

  2. Once cooked, taste for seasoning.

  3. Whilst keeping the chilli warm, slice the tortilla wraps into strips, heating vegetable oil and fry the tortilla strips in the oil for 2 minutes until golden and remove, draining on kitchen paper.

  4. Finish with a little paprika, garlic and salt.

  5. Garnish the dish with sour cream, avocado, fresh coriander, lime and finally the tortilla crisps!