Slow Cooked Chilli Chicken

Good evening!

This recipe happens to come from my flatmate, Alix's Mum. So full credit of excellence goes to her! It is best served with lots of sour cream and a good sprinkling of fresh coriander. Unfortunately tonight we have no coriander (I think my plant got frozen to death over the holidays) we will just have to make do with extra cheese! (How sad . .)

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. It takes about 11 mins to assemble and 10 hours on slow in the crockpot or 6 hours on high. I bumped it up to high for the last few hours just to make sure it was done. This can also be made on the stove top, just like you would when making a spag bol or normal chilli. When I made it for my Mum during the holidays on the stove top I used strips of chicken thigh. Chicken thigh is more tender than breast (or leg in tonight's case) and it works well if the cooking time is much shorter. 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 bone. Drumsticks are the cheapest and we only used three (really chunky ones) in this recipe and there was enough to feed 8 (or 6 very (very) hungry males). I froze the left overs to use another night. The original recipe Alix gave me has a packet of Old el Paso taco seasoning in it. I checked the back out 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 2 minutes of time just use the spices I list below.

Lets do this shall we?

Lets pretend its 9am . .

Slow cooked Chilli Chicken

2 onions, sliced
4-5 cloves garlic, diced
1 tin black beans in chilli sauce
2 tins chopped tomatoes
1 tin whole kernel corn, drained
1 small tin tomato paste
1/2 cup water
1 teaspoon salt
A few tablespoons of sweet chilli sauce
1 heaped teaspoons of each of the following: chilli powder, paprika, ground cumin
A sprinkling of cumin seeds (optional)
A sprinkling of dried oregano
an Old el Paso taco seasoning packet
Enough chicken for each person (so a drumstick/thigh per person and one for the pot, three breasts if serving six)

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. 6 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 right apart. Pop the lid back on and let it cook for another hour more.

Now all there is left to do is wait! (and cook rice later)

All done!

If you want to do this on the stove top, use breast or thigh as it will need to be mostly cooked before the liquids go in.

For the stove top:

Saute the onions and garlic. Slice the same amount of 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 40mins to an hour.

Serve with rice/corn chips/ in tortilla bread with a good dollop of sour cream, cheese and a sprinkling of fresh coriander.


Be careful of bones!