Mexican Style Slow Cooker Chicken and Beans

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.
A bowl of shredded chicken cooked with beans and corn, topped with sour cream and coriander in a mexican sauce