- 2 Large Chicken Breasts
- 100g Mixed Pulses Soaked Overnight (Lentils, Pearl Barley, Split Peas etc)
- 250g Low Fat Cream Cheese
- 200-250g Sweetcorn
- 1 bunch (This is around 6) Chopped Spring Onions/ Scallions
- 2 Garlic Cloves (Minced)
- 1 TSP Salt
- 1/2 TSP Black Pepper
- 1 TSP Chilli Powder (or more or less depending on spice preference)
- 1 TSP Cumin
- 750ML Chicken Stock/Broth (I used low sodium)
- 1 TSP Onion Granules
- 1 TSP Paprika
- Grated Cheese
- Tortilla Strips
- Tortilla Chips
- Sliced Jalepenos
- Sliced Avocado
Preparation Time – 10 Mins
Cooking Time – 6-8 Hours
30 ’til 30 recipe 3.
Every year I look forward to the Winter for all of the reasons I look forward to Christmas, the lights, the music, just the general atmosphere of the festive holidays, but once Christmas and new year is over all we are left with is the absolute bitter cold, until this week I had actually forgotten how much colder it gets in January and February. I can’t tell you how much I don’t love travelling to and from work when it is this cold out, I feel like all day I am just waiting until I can go home and put on my cosy warm fleece pyjamas and curl up with some hot tea.
One thing I love about winter though is the fact I get to use my slow cooker way more than I usually would, also I don’t know why but I feel so much healthier when I use my slow cooker because I don’t really tend to make “bad” food in it, I mostly use a lot of fresh ingredients and vegetables, and slow cookers are great for making extra portions to freeze for another day, I am usually cooking for 2 of us but get around 6 portions from a slow cooker meal, so that gives me 4 extra meals to freeze and use another time when I am too busy to stand cooking for a long time or am working late. I also love being able to just throw all of my ingredients into my slow cooker before I go to work and know that when I get home dinner will be ready to go and I can just relax and eat a good meal and read a book. I love to read, I am always getting into trouble with my other half for bringing new books home because I have so many that I haven’t read yet but I can’t help it, I honestly think it’s an addiction, a few weeks ago I ordered 12 new books online to collect in store and when I went to pick them up bought another 3 while I was there so ended up coming home with 15 new books.
I am always trying to come up with new recipes that I think my boyfriend will eat as he can be a fussy eater and hates trying new things, but when I made this creamy chicken chilli for the first time he absolutely loved it, and even asked for seconds. It is just such an easy recipe and really is delicious, it would definitely be a great dish to serve when you are having friends over for a get together and serve with nachos and different toppings for people to help themselves to.
First chop your spring onions and add these to the slow cooker (I always add my onions first just to make sure my meat has something to sit on and does not stick to the bottom for any reason) then add the chicken, garlic, sweetcorn, pulses, seasonings and cream cheese.
Next add 750ml chicken stock to the ingredients.
Give the mixture a quick stir and add the lid. Turn the slow cooker on low and leave for 6-8 hours. Once the chilli is cooked, take a pair of forks and shred the chicken in the slow cooker. Stir the chilli well to make sure chicken is mixed with all of the other ingredients.
Spoon into bowls and serve with toppings of your choice. I served with some low fat grated cheddar cheese, a few tortilla chips and shredded tortilla wraps.
**This will keep in the freezer for up to 1 month**