Slow Cooker Chilli Chicken & Pumpkin Stew
This Slow Cooker Chilli Chicken & Pumpkin Stew can be cooked on high for 6 hours, or low for 8 hours.
Servings 4 -6
Ingredients
- 1 tsp ground cinnamon
- 2 tsps ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp salt
- 4 boneless skinless chicken breasts (around 600g), cut into 3 or 4 pieces each
- 4 tbsp tomato purée
- 1 red chili pepper deseeded and chopped (or leave the seeds in if you like it hot!)
- 4 garlic cloves crushed
- 1 medium red onion halved and finely sliced
- juice of 2 limes
- 500 g pumpkin or butternut squash peeled and chopped
- 500 g sweet potato peeled and chopped
- 450 ml chicken stock
- 400 g can chopped tomatoes
- 100 g green beans topped and tailed
- 400 g can kidney beans drained and rinsed
- handful of fresh coriander chopped, to serve
- lime wedges to serve
- basmati rice to serve
- sour cream or low-fat natural yogurt to serve* – optional
Instructions
- In a small bowl, mix together the cinnamon, cumin, coriander, oregano, chili powder, and salt.
- Place the chicken into a bowl and rub the spice mixture into the pieces.
- Add the tomato purée, chopped chili pepper, garlic, red onion slices, and lime juice. Mix everything together well. Cover and refrigerate for 15 minutes whilst you prepare all the vegetables, or if you have the time, marinate for 4 hours.
- Turn the slow cooker to high. Place the pumpkin and sweet potato into the bottom of the pot.
- Add the chicken, plus any of the marinade left in the bowl.
- Pour over the chicken stock and canned chopped tomatoes.
- Cook on high for a total of 6 hours, or on low for 8 hours.
- Add the green beans and kidney beans one hour before the end of cooking time.
- Serve on a bed of basmati rice topped with fresh coriander, lime wedges and a dollop of sour cream or low-fat natural yogurt (if following Slimming World) (optional)
Notes
- If you are following Slimming World use low-fat natural yogurt which is FREE when Food Optimising.