Much as I love my slow cooker, I find myself using it far less during the summer months, but this is a recipe that is the exception to the rule as it’s perfect for summer – light, fresh and delicious. Oh, and easy to prepare in advance, of course, so you can sit and enjoy a nice glass of something cool, rather than slave in the kitchen for hours – my kinda cooking!
- 2 good sized chicken breasts
- 1 small tin of pineapple
- 1 tin of kidney beans
- 1 medium mango, chopped
- 2 cloves of garlic, minced
- 1 chilli, chopped finely
- Fresh ginger, chopped finely
- Juice of 1 lime
- Sweet chilli sauce
- Fresh coriander
Add all the ingredients except the coriander to the slow cooker. With regard to the spices and chilli sauce, add amounts to your own tastes – we like it fairly hot, but if you don’t, you may want to leave out the chilli and just use the sweet chilli sauce.
Approximate cooking times are 4 hours on high, or 8 on low.
If it’s looking too runny, leave the lid off the slow cooker for the last hour to thicken the mixture. I do this with almost everything I cook in the slow cooker.
Once cooked, shred the chicken, then mix back in, and serve with rice – jasmine rice goes rather well with this. Add chopped coriander before serving.
Like I said, super easy and super tasty. Let me know what you think if you make it.