Ingredients
600g of Chicken Breasts, cubed
tbsp olive oil
3 tsp smoked paprika
1 large red onion, chopped
3 garlic cloves, crushed and finely chopped
400ml low sodium chicken stock
2 tsp of tomato puree
400g tin of chopped tomatoes
350g celery, cut into small pieces
400g tin of butterbeans, rinsed and drained
400g tin of haricot beats, rinsed and drained
1 tsp of dried parsley
Preparation
Coat the chicken in the smoked paprika and add to a medium pan with a tbsp of Olive Oil.
Gently fry for a minute and then add the onion, garlic and puree. Fry for another few minutes. Add the pan to the slow cooker and turn it on medium.
Pour over the stock and then add the tinned tomatoes, parsley and celery.
Stir well, combine and cover with the lid and cook for 2.5-3 hrs or until the chicken is tender.
Add the beans, cover and cook for another 30 minutes. Add cornflour slurry to thicken like the recipe before or a little more stock to thin to taste.