Description

A different take on chilli con carne, where instead of beef and black or kidney beans, I use chicken and cannellini beans. It’s a great way to mix up a classic family favourite.

Syns per portion: 1.5 (crème fraîche and cornflour)

Ingredients

Scale

600g (1lb 5oz) chicken thigh filets, fat trimmed away

1 onion, finely chopped

2 green chillies, deseeded and finely chopped

2 x 400g (14oz) cans od cannellini beans, drained and rinsed

325g (11 1/2 oz) can of sweetcorn, drained

2 teaspoons garlic granules

1 teaspoon ground cumin

1 teaspoon dried oregano

500ml (18fl oz) chicken stock

3 tablespoons half-fat crème fraîche

1 tablespoon cornflour

salt and pepper

To serve:

coriander leaves

sliced green chillies/pickled jalapenos

lime wedges

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Instructions

1. Place the chicken, onion, chillies, cannellini beans, sweetcorn, garlic granules, cumin, oregano and chicken stock into the slow cooker pot and season with salt and pepper.

2. Give everything a mix, pop the lid on and cook on high for 4-5 hours, or on low for 7-8 hours.

3. Towards the end of the cooking time, in a small bowl, combine the crème fraîche and cornflour.

4. Use 2 forks to shred the chicken thighs in the slow-cooker bowl, then stir in the crème fraîche mixture. Leave for 5 minutes, then stir again.

5. Serve with some coriander leaves and sliced green chillies on top, and a lime wedge for each portion.

Notes

For a simple Homemade guacamole to serve 4, mash 2 ripe avocados with a fork and add 1 finely chopped red chilli, the juice of 1 lime, and 1/2 teaspoon of coarse sea salt. Super-easy, very delicious!

Prep Time: 10 minutes
Cook Time: 4-5 hours
Category: Slow-cooker
Method: Easy
Cuisine: Mexican