Use your slow cooker to make this alternative take on traditional chilli, featuring chicken and white beans. Enjoy with rice, lime wedges and tortilla chips
Prep:15 mins
Serves 4
300g tomatillo salsa2 tbsp pickled jalapeños, chopped 4 garlic cloves, crushed 1 tsp dried oregano2 tsp ground coriander2 tsp ground cuminhandful of coriander, leaves picked, stems finely chopped4 spring onions, sliced400g can white beans, drained 2 green peppers, roughly chopped ½ lime, zested then cut into wedges200ml hot chicken stock4 chicken breastssoured cream, grated cheddar, cooked rice and tortilla chips, to serve
STEP 1Tip the salsa, jalapeños, garlic, spices, chopped coriander stems, spring onions, white beans, green peppers, lime zest, stock and chicken breasts into a slow cooker. Season and mix well, making sure the chicken is submerged. Turn the slow cooker to high and cook for 4-5 hrs.STEP 2Remove the chicken to a board and shred using two forks. Roughly mash half the bean mixture using a potato masher, leaving the rest chunky. Return the chicken to the slow cooker. Season. (Or, make this in a pressure cooker on high pressure for 20 mins.) Top with the coriander leaves, soured cream and grated cheddar, and serve with rice, lime wedges and tortilla chips.
