- Prep: 15 min
- Cook: 300 min
- Serves: 4 servings
- Level: Easy
- Category: Main course
Method
- 01
Fill the slow cooker
Put the tomatillo salsa, jalapeños, garlic, oregano, ground coriander, cumin, chopped coriander stems, spring onions, white beans, green peppers, lime zest and hot chicken stock in the slow cooker.
- 02
Submerge the chicken and cook
Add the chicken breasts, season and mix well. Press the chicken beneath the liquid, cover and cook on high for 4–5 hours, beginning your checks once four hours have passed.
- 03
Shred chicken and mash half the beans
Lift out the chicken and shred it with two forks. Roughly mash about half the bean mixture in the slow cooker while keeping the remaining beans whole and chunky.
- 04
Return the chicken and season
Return the shredded chicken to the roughly mashed bean mixture and season to taste.
- 05
Add coriander, soured cream and cheddar
Top with the coriander leaves, soured cream and grated cheddar, then serve with cooked rice, lime wedges and tortilla chips.
Slow-cooker checkpoints
Before covering the slow cooker, make sure every chicken breast is submerged in the liquid.
The high-setting window is 4–5 hours, so start checking at four hours rather than waiting for the upper limit.
Mash only about half the beans; the untouched half supplies the chilli's chunky texture.
Add the coriander leaves, soured cream and cheddar only after the shredded chicken has gone back in.