SLOW COOKER WHITE CHILLI CHICKEN
This White Chilli Chicken is super comforting and can be fully loaded with your favourite toppers. It can be cooked in the slow cooker, on the stove or in the Instant Pot and I’ll show you how to scale the spice to suit your family.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced small
- 2 large peppers (red, orange or yellow mix) diced small
- 2 garlic cloves finely chopped/crushed
- 1 tablespoon smoked paprika
- ⅛ - 1 teaspoon cayenne pepper see note 1
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt & pepper to taste
- 650 g chicken breasts
- 300 ml hot chicken stock
- 400 g haricot beans / navy beans US (canned) drained
- 120 g cream cheese
- ½ tablespoon lime juice
OPTIONAL SERVING TOPPERS
- Green jalapeños (from a jar)
- Tortilla chips
- Grated cheddar cheese
- Fresh coriander finely chopped
SERVE WITH
See notes for baby & toddler
Instructions
SLOW COOKER
- Heat the oil in the removable slow cooker pot over a medium-low heat. Add in the onion and peppers and fry for 3 minutes, stirring often. Add in the garlic, paprika, cayenne, cumin, ground coriander, salt & pepper and fry for a further minute, stirring. Pour in the chicken stock and the haricot beans and give it a good stir. Transfer the pot back to the slow cooker base.
- Nestle in the chicken breasts, pushing them down so they are close to the bottom of the pot and mostly covered in liquid. Cover and cook on high for 2-2 ½ hours, medium for 3-3 ½ hours or low for 4-4 ½ hours. Bear in mind all slow cookers are different, in mine, four small breasts take 2 hours on high where as three large take 2 hrs 15 mins.
- When done, transfer the chicken breasts to a chopping board. Then add in the lime juice and cream cheese and stir until the cheese has melted. Leave the slow cooker uncovered while you shred the chicken into chunks. Then add the chicken back into the slow cooker pot and stir in well before you serve. Top with your chosen extras.
STOVE TOP
- Heat the oil in a medium-large saucepan over a medium-low heat. When hot, fry the onions and peppers for 6 minutes, stirring often. Add in the garlic, paprika, cayenne pepper, cumin, ground coriander, salt & pepper and fry for a further minute, stirring. Pour in the stock and beans and give it all a good stir.
- Nestle in the chicken breasts, increase the heat and bring to the boil. Cover, reduce heat to low and simmer for 25 mins for small breasts - 30 minutes for larger.
- Transfer the chicken breasts to your chopping board. Stir in the lime juice and cream cheese until dissolved. Shred the chicken into chunks and add it back into the pan. Give it all a good stir and then serve.
INSTANT POT
- Sauté the onion and peppers for 3 mins, stirring. Add in the garlic, paprika, cumin, cayenne, ground coriander, salt & pepper and fry for a further minute, stirring. Pour in the stock and the beans and give it all a good stir.
- Nestle in the chicken breasts, put the lid on set to Sealing. Pressure cook on high for 5 minutes (10 minutes for frozen chicken breasts). Natural release for 10 minutes and then quick release. Transfer chicken to a chopping board. Add in the lime juice and cream cheese and stir until dissolved. Shred the chicken into chunks.
Notes
NOTE 1: use a pinch - ⅛ teaspoon cayenne for babies & toddlers, ¼ teaspoon for young children & fussy eaters and ½-1 for older children and teenagers who like a lot of spice.
BABY & TODDLER
Don’t add salt to the cook and switch to low salt / sodium stock. Use just a pinch of cayenne or ⅛ teaspoon, or you can omit altogether.
BABY-LED WEANING
Pick out finger size strips of shredded chicken for them. If slow cooked, the soft pieces of diced pepper can be served as they are. Otherwise you can cut their pepper pieces in half. Alternatively, cut all the pepper into strips instead of dicing it when you prep it, then baby can palm these. Smash down the beans once with the back of a teaspoon.
SPOON FEEDING
6 MONTHS
Add some chilli to your stick blender pot or food chopper (if you have that one that purées) along with a little rice and purée. Add more sauce and a little warm boiled water to loosen as needed.
7-9 MONTHS
Add some chilli and a little rice to your food chopper. Finely chop, using short sharp pulses, checking as you go and adding more sauce and a little warm boiled water to loosen as needed.
10-12 MONTHS
Add just the chilli to your food chopper pot. Pulse gradually, just a few times to start then check the consistency. It should lumpy with small chicken pieces. Once the consistency is right, transfer it into their bowl, add some rice and stir through. Add a little more sauce as needed.
12 MONTH+ TRANSITIONING
Shred the chicken into smaller pieces using forks and mash down the pepper pieces with the back of a fork. Slice the onion pieces in half or discard. Smash down the beans gently with the back of a teaspoon. Serve alongside rice or strips of soft flour tortilla.
TODDLERS
Chop the shredded chicken into bite-size pieces, chop firmer pieces of pepper in half. If cooked in the slow cooker they will be super soft and fine to serve as is. Serve alongside or mixed in with the rice or with strips of soft flour tortilla.
Nutrition
Calories: 498kcalCarbohydrates: 33gProtein: 47gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 137mgSodium: 845mgPotassium: 1231mgFiber: 8gSugar: 6gVitamin A: 1795IUVitamin C: 55mgCalcium: 115mgIron: 4mg
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