Slow Cooker Chicken Chilli

Slow Cooker Chicken Chilli


Serves 4-6

  • 1 tablespoon oil
  • 3 skinless chicken breasts
  • 3 tablespoons Blazing Tex Mex seasoning
  • 1 onion, diced
  • 400g can cannelloni beans, drained and rinsed
  • 400g can black beans, drained and rinsed
  • 400g can corn, drained and rinsed
  • 400g can chopped tomatoes
  • 1-2 cups chicken stock
  • 1 lime

To serve: (DF: use vegan cheese and DF natural yoghurt)

  • Sour cream 
  • Grated cheese 
  • 1-2 avocados, sliced
  • 1 large handful fresh coriander, chopped


  1. Drizzle oil over the base of the slow cooker and line the bottom with chicken breasts. Sprinkle over Blazing Tex Mex seasoning.
  2. Then add diced onion, black beans and cannelloni beans, corn, and tomatoes. Add just enough stock to cover. Gently stir, cover with lid and cook on low heat setting for 6 hours.
  3. Remove the chicken breasts to a cutting board or bowl. Shred with two forks and add back to the slow cooker along with a good squeeze of lime. Season with salt and pepper to taste. 
  4. Serve in bowls with topped with sour cream, grated cheese, sliced avocado and fresh coriander. Crumble over tortilla chips or serve chips on the side.