Slow cooker recipes

Slow-cooker chilli chicken stew

A hearty dinner packed with flavour.
4
9H

Whether you choose to call this a chilli or a hearty chicken and bean stew, it’s definitely a winner. Pair this healthy Mexican-inspired dish with rice or tortillas (or both) and fresh lime and coriander for a hearty weeknight meal. Why not add some guacamole on the side?

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Ingredients

Method

1.

Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion, celery and capsicum, stirring, for 3 minutes or until vegetables soften. Add chilli powder, coriander, cumin and fresh chilli; cook, stirring, for 1 minute or until fragrant. Add black beans, chicken and 2 cups (500ml) water. Cook, covered, on low for 8 hours.

2.

Carefully remove chicken from cooker; shred meat coarsely using two forks. Discard skin and bones.

3.

Return chicken to cooker with juice; stir to combine. Cook, covered, on high, for 15 minutes or until heated through. Stir in chopped coriander; season to taste.

4.

Serve chilli chicken topped with coriander sprigs.

Serve with steamed white rice, grilled tortillas and lime wedges.

Note

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