White chilli con pollo - slow cooker

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Ingredients

  • 1 onion, diced
  • 2 mild green chillies, deseeded and finely chopped
  • 3 garlic cloves, sliced
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp hot chilli powder
  • 2 tsp dried marjoram
  • 640g skinless chicken thigh fillets
  • 800ml chicken stock*, made with 2 stock pots or cubes
  • 1 x 400g tin cannellini beans, drained
  • 1 x 198g tin sweetcorn
  • 100g soured cream
  • 2 tsp cornflour
  • juice of 2 limes
  • a generous handful of fresh coriander
  • cooked rice, to serve
  • 75g feta, crumbled
  1. Put the onion, chillies, garlic, dried herbs and spices, and chicken in a slow cooker and pour over the stock. Cover and cook on high for 31⁄2 hours (or 5-6 hours on low).
  2. Remove the chicken to a board and shred, then return to the slow cooker with the cannellini beans, sweetcorn and soured cream. Continue to cook for another 30 minutes.
  3. To thicken the sauce, remove the liquid with a ladle and place in a saucepan. Slake the cornflour with a little cold water and add to the sauce. Bring to a simmer and cook until thickened. Return to the slow cooker and add the lime juice and most of the fresh coriander. Season to taste.
  4. Serve the chilli with rice, garnished with the reserved coriander and some crumbled feta. Leftover chilli freezes well. 

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