Pulled chicken chilli

Pulled chicken chilli

Pulled chicken chilli
Pulled chicken chilli

I came across this recipe for Crock Pot Chicken Taco Chilli on Facebook, where it was being demonstrated in one of those brilliant, quick cooking videos. I tracked it down to a website called Skinny Taste and gave it a whirl. After all, with all those delicious ingredients, it had to be pretty tasty! And as it’s literally one of those chuck-everything-in-the-slow-cooker jobs, the easiness was a big draw.

Well. WELL. What an amazing success. It was absolutely delicious – the spice mix gives it a delicious, slightly smokey flavour and the chicken becomes beautifully tender. I take no credit at all for the inspiration behind this recipe – please do check out Skinny Taste – though I have adapted it for a UK market as you can’t buy all the ingredients on the original recipe here. I’ve also renamed it Pulled Chicken Chilli as it’s got so much more going for it than just tacos.

I hope you enjoy it as much as I do! I have a feeling this will become a regular fixture in my house…!

You will need:

  • 1 large onion, diced (you can use frozen)
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 500ml tomato passata
  • 2 tins of sweetcorn, drained
  • 2 cans chopped tomatoes
  • 3 green chillies, deseeded and finely chopped
  • 2 chopped peppers (any colour – you can also use frozen!)
  • 2 tbsp of spice mix (see below)
  • 4-6 skinless chicken breasts
  • Handful of fresh coriander
  • Grated cheddar

Spice mix

  • 1 1/2 tbsp cumin
  • 1 tbsp hot chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

What do to:

  1. First, make the spice mix by combining all the spices. This mix works beautifully in tacos and fajitas so store the leftover mix in an airtight container.
  2. Pop the onion, beans, passata, sweetcorn, tinned tomatoes, chillies, peppers, and spice mix into your slow cooker. Mix well.
  3. Add the chicken breasts and ensure they are completely covered with the mixture.
  4. Cook on low for 8-10 hours or high for 4-6 hours.
  5. Half an hour before serving, take out the chicken breasts, shred them up with a fork, and add them back to the pot. Stir well.
  6. Top with coriander and grated cheese and serve!
  7. I think this is delicious on its own but you can also serve with rice, cauliflower rice, a jacket potato, or wedges.

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