There’s something about a chilli recipe that makes you know you’re going to love it before you’ve even tried it. Meat, vegetables, spices – what could be more comforting on a cold winter’s evening after a long tiring day? And if you can just throw everything in the slowcooker in the morning so you feel you don’t even need to cook in the evening when you get home, that just makes it so much better.
When I was assigned my Secret Recipe Club assignment this month I was feeling that I hadn’t been using my slow cooker enough and that was one of the reasons I chose to make the slow cooker chicken chilli. I loved the simplicity of it as well as the warming flavours. I was assigned to Maria from Staying Close to Home. Maria has been blogging for a long time and in addition to lots of recipes, also blogs about craft ideas. I didn’t have a go at any of the crafts but I did also have a go at her buttermilk cake with blueberries, which was lovely for an afternoon snack for a few days until it was soon all gone.
I had to make a few changes to the chilli as tinned tomatoes with lime are not available here, or at least I have never seen them. I also had to miss out the sweetcorn or my husband would have refused to eat it. To serve alongside I baked some Tortillas drizzled with olive oil and sprinkled with hot and spicy seasoning. They were delicious with the chilli, along with some sour cream and grated cheese, but of course, you could just eat the chilli by itself.
As well as the SRC I am linking this to Janice at Farmersgirl Kitchen’s Slow Cooker Challenge. The theme this month is any slow cooker recipe. As it is packed full of vegetables I am also linking it to Extra Veg, hosted this month by Michelle at Utterly Scrummy Food for Families and on alternate months by Helen at Fuss Free Flavours.
Ingredients – Serves 2-3
2 chicken breasts – cubed
400g tin of kidney beans
400g jar of chopped tomatoes
2 chillies, sliced
Zest of 1 lime
2 sticks of celery, chopped
1 green pepper, chopped
1 onion, chopped
1 clove garlic, crushed
1 tsp chilli powder
1/2 tsp ground cumin
How to Make Slow Cooker Chicken Chilli
1. Put the chicken in the slow cooker with the spices and tinned tomatoes. Stir. Add the rest of the vegetables.
2. I cooked it for 6 hours but it may depend on your slow cooker and how long you normally cook chicken dishes for.
3. Serve with sour cream, grated cheese, extra lime wedges or other choice of toppings.
To see what other Secret Recipe Club participants have made, click on the link below: