are very underrated.
I had never used one before this year as my mum seemed to
have lost the base of hers. The best thing about slow cookers
is that there is no fiddly multistep preparation. Just throw
everything into the pot in the morning, turn it on and go. I
even got the ingredients out and peeled my onions and garlic
for this the night before!
I really like chicken. We don't seem to eat as much of it
down here as I would like, mostly because it's more expensive
than the mince or vego options. However, every so often when
chicken is on special we stock up on both breast and leg. We
separate the legs into bags of three or four so we have nice
one-meal portions ready to go in the freezer especially for
This recipe happens to come from my flatmate's mum, so full
credit for excellence goes to her! It is best served with
lots of sour cream, cheese and a good sprinkling of fresh
coriander. What is really nice about it is that you get the
warmth that a chilli con carne gives you but it is a
refreshing change from the usual mince.
This dinner was first described to me as "tinny", as in all
you really need is a few tins of this and that and Bam!, you
have dinner. Did I mention this was really easy?
It takes about 11 minutes to assemble
and 10 hours on slow in the slow-cooker or six hours on high.
I bumped it up to high for the last few hours just to make
sure it was nice and thick. This can also be made on the
stovetop, just as you would when making a spag bol or normal
When I made it for my mum during the holidays on the stovetop
I used strips of chicken thigh. Breast also works well.
Because we are cooking the chicken for such a long time in
the slow-cooker it doesn't matter what meat cut you get,
since the slow cooking time will melt it straight off the
Drumsticks are the cheapest and we only used three (really
chunky ones) in this recipe and there was enough to feed
eight (or six very (very) hungry males). I froze the
leftovers to use another night. The original recipe has a
packet of Old El Paso taco seasoning in it. I checked the
back of the packet and all that is in it is common spices
mixed in with a bit of anti-caking agent. So if you want to
save money and spend probably an extra two minutes of time
just use the spices I list below.
Let's do this shall we?
Slow-cooked chilli chicken
2 onions, sliced
4-5 cloves garlic, diced
1 tin black beans in chilli sauce or chilli kidney
2 tins chopped tomatoes
1 tin whole-kernel corn, drained
1 small tin tomato paste
1/2 tsp salt
A few Tbsps of sweet chilli sauce
1 heaped tsp of paprika
1 heaped tsp of ground cumin each
½ teaspoon ground chilli
A sprinkling of cumin seeds (optional)
A sprinkling of dried oregano
Enough chicken for each person (so a drumstick or thigh per
person and one for the pot, or one breast between two)
For the slow-cooker:
Pop everything in the slow-cooker, give it a stir, pop the
lid on, turn on either low or high depending on time
available then walk away. Six hours on high or 10 on low. At
about 5pm get two forks and pull the meat off the bone and
the chunks of meat apart (it should fall apart). Pop the lid
back on and let it cook for another hour more.
If you want to do this on the stovetop, use breast or thigh
as it will need to be mostly cooked before the liquids go in.
For the stovetop:
Sauté the onions and garlic. Slice the chicken into nice
decent-sized strips, brown these up in the pan. Don't worry
about cooking them through, just aim to get a bit of colour
on the meat. Sprinkle in your spices and stir the pan
contents around to ensure a nice coating. Let the spices cook
for a minute or two to help release some of their flavours.
Next add the tomatoes, beans, corn, sweet chilli sauce, salt
and water. Bring to a simmer and cook for a further 40
minutes to an hour.
Serve with rice/corn chips/in tortilla bread with a good
dollop of sour cream, cheese, sweet chilli sauce and a
sprinkling of fresh coriander.
Check out Sophie's blog: sophielikescake.blogspot.co.nz