We recently caved and bought an instant multi function slow cooker. Since we have been trying to eat more healthy we have found that this a great tool. We love the “dump and go” aspect of this cooker. We simply put all the ingredients in the pot, set the timer and head off to the gym. Here’s our favorite new recipe which we blended from a few we’ve have tried - taking the best of them all. For dinner we serve with a bountiful tray of toppings so everyone can make it their own!

Ingredients

• 3-4 large chicken boneless, skinless chicken breasts

• 3 cups of chicken stock (we found that amount of liquid to be perfect)

• 5 cloves of garlic minced

• 1 medium onion finely diced

• 2 4 ounce cans of green Chili (chili verde - including liquid)

• 2 tablespoons of chili powder

• 1 tablespoon cayenne pepper

• 1 tablespoon cumin

• 1 teaspoon salt

• 2 15 ounce cans of chick peas drained and rinsed

• 3 tablespoons of coconut cream

Toppings

• 1 jalapeño pepper thinly sliced

• 1 6 ounce block of sharp cheddar shredded

• 4 scallions thinly sliced

• Cilantro leaves chopped up

• 1 lime quartered

• Loaf of French garlic bread for dipping

Directions

Place chicken breasts in the bottom of your slow cooker. Add all ingredients up to the chick peas. Set the timer on the slow cooker to 3 hours. Add the two cans of chick peas and set for another two hours. When the chicken is done remove from the pat and shred with two forks. Remove half the chick peas and purée them in a blender. Add the chicken and chick peas back into the pot and stir in the 3 tablespoons of coconut cream. Put the top back on and allow to heat for ten minutes.

Serve with a tray of the condiments. We love to use French bread but you could also serve the chili with tortilla chips or any bread of your choice.

** this chili gets spicier the longer it sits so if you’re enjoying leftovers have some sour cream or plain yoghurt handy!!