Mexican Style Slow Cooker Chicken and Beans

• 1.6 kilogram whole chicken
• 800 gram canned kidney beans, rinsed, drained
• 1 medium brown onion (150g), sliced thinly
• 3 clove garlic, crushed
• 1 medium red capsicum (bell pepper) (200g), chopped coarsely
• 1 medium green capsicum (bell pepper) (200g), chopped coarsely
• 1 corn cob (250g), trimmed, kernels removed
• 2 tablespoon tomato paste
• 400 gram canned diced tomatoes
• 1 cup (250ml) chicken stock
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon dried chilli flakes
• 1/2 cup loosely packed fresh coriander

Method

1. Rinse chicken under cold water; pat dry, inside and out, with paper towel.
2. Trim excess fat from chicken.
3. Combine beans, onion, garlic, capsicums, corn, paste, tomatoes, stock and spices in a 5-litre (20-cup) slow cooker.
4. Place chicken in cooker, push down into bean mixture. Cook, covered, on low, about 8 hours.
5. Remove chicken from cooker; when cool enough to handle, discard skin and bones. Shred chicken meat coarsely.
6. Return meat to cooker; cook, covered, on low, for 20 minutes or until hot. Season to taste.
7. Meanwhile, make avocado salsa: Combine ingredients in a small bowl; season to taste.
8. Sprinkle chicken mixture with coriander; serve with avocado salsa and tortillas. Accompany with sour cream, if you like.