Name: Slow-cooker white chicken chilli
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 4 servings
Ingredients: 300 g tomatillo salsa; 2 tbsp pickled jalapeños, chopped; 4 garlic cloves, crushed; 1 tsp dried oregano; 2 tsp ground coriander; 2 tsp ground cumin; 1 handful fresh coriander, leaves picked and stems finely chopped; 4 spring onions, sliced; 1 x 400 g can white beans, drained; 2 green peppers, roughly chopped; 1/2 lime, zested then cut into wedges; 200 ml hot chicken stock; 4 chicken breasts; Soured cream, grated cheddar, cooked rice and tortilla chips, to serve

Method

01
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
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
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 shredded chicken to the roughly mashed bean mixture and season to taste.
05
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.

Method

Slow-cooker checkpoints

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