Ingredients:

  • 1.2 kg boneless, skinless chicken thighs, cut into 2.5 cm pieces
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tbsp chilli powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional)
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) tin kidney beans, drained and rinsed
  • 1 (400g) tin black beans, drained and rinsed
  • 1 (198g) tin sweetcorn, drained
  • 240 ml chicken broth/stock
  • Salt and pepper to taste
  • Fresh coriander, chopped, for garnish (optional)
  • Sour cream or Greek yoghurt, for serving (optional)
  • Grated cheddar cheese, for serving (optional)

Instructions:

  1. If desired, lightly brown the chicken thighs in olive oil in a skillet.
  2. Sauté the onion and bell peppers until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  3. Add the chicken, sautéed vegetables, chilli powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the slow cooker.
  4. Pour in the chopped tomatoes, kidney beans, black beans, sweetcorn, and chicken broth.
  5. Season with salt and pepper to taste.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is very tender.
  7. Using two forks, shred the chicken directly in the slow cooker.
  8. If the chilli is too watery, remove the lid and cook on high for the last 30-60 minutes to allow some of the liquid to evaporate.
  9. Garnish with fresh coriander, sour cream/yoghurt, and grated cheese, if desired. Serve hot.