Deliciously spicy and tangy, if you don't want to make your own spice mix - you could just cheat and buy a spice mix sachet!
Servings
8 servings
Ingredients
- 250ml Chicken stock
- 450 grams Chicken breasts
- 1 tablespoon Dried onions (minced)
- 1 tablespoon Chili powder
- 1/2 teaspoon Salt
- 1 teaspoon Cornflour
- 1/2 teaspoon Dried garlic
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Red pepper flakes
- 1/4 teaspoon Beef gravy granules
- 1/4 teaspoon Dried oregano
Directions
- Mix your dried ingredients together and dissolve into the chicken stock.
- Place the chicken breasts in your slow cooker and pour over your spice mix.
- Cover and cook on auto for 6 hours.
- Shred the chicken with forks into small chunks and serve with tacos.
Whether you spell it chilli or chili, this slow cooker version of the classic mexican dish is delicious!
Servings
4 servings
Ingredients
- 2 Large onions
- 2 Cloves of garlic
- 1 Green pepper
- 500 grams Minced beef
- 400 grams Chopped tomatoes (1 tin)
- 1 1/2 teaspoon Chili powder
- 1 1/2 tablespoon Plain flour
- 1 1/2 teaspoon Brown sugar
- 4 tablespoon Tomato puree
- Salt and pepper
- 400 grams Red kidney beans (1 tin)
- 1 Bay leaf
- 2 Sprigs of thyme
Directions
- Peel and chop your onions, peel and finely chop or crush your garlic, and chop your green pepper.
- Fry your chopped veg in a medium hot pan with a little oil for a few minutes until soft.
- Add the minced beef to the pan and fry until lightly browned all over. There’s no need to completely cook it through at this point.
- In a separate bowl, mix the chilli powder, flour, brown sugar and tomato puree and then add to the pan.
- Stir in your chopped tomatoes, thyme, bay leaf, and a good pinch of salt and pepper.
- Add the contents of the pan into the slow cooker and cook on auto for 6 hours.