Slow Cooker Chicken Chilli Con Carne Cups
 
 
Author::
Recipe type: slow cooker
Ingredients:
  • 1kg chicken mince
  • 2 medium brown onions, finely chopped
  • 2 small red capsicums
  • 2 small green capsicums
  • 3 garlic cloves
  • 1½ tablespoons ground cumin
  • 1½ tablespoons ground coriander
  • 3 x 400g cans diced tomatoes
  • 1 teaspoon diced chilli (if it were just for me, I would at least double it, as it is pretty mild.)
  • 9 sheets puff pastry
  • 100 grams grated tasty cheese
  • 100 grams sour cream
Method:
  1. Finely dice the onions and capsicums.
  2. Add the chicken mince to the slow cooker.
  3. Add the onions and capsicums.
  4. Crush garlic into the slow cooker, add dry herbs and chilli.
  5. Add tinned tomatoes and stir to combine the mixture.
  6. Cook on high for 4 - 5 hours. About half way through, mix the mixture and break up any clumps of chicken.
  7. About 15 minutes before the Slow Cooker Chicken Chilli Con Carne is ready, preheat the oven to 180 degrees Celsius and place pastry on the bench to defrost.
  8. Once defrosted, cut pastry sheets into quarters.
  9. Spray muffin tins with cooking spray.
  10. Place squares into trays. Try to avoid having pastry touching, fold it up if you need to. They cook better if the pastry isn’t touching (I learnt that when cooking them!).
  11. Give the chicken mixture another good mix and then scoop chicken mix into the pastry cases. Be sure to drain off excess liquid from the spoon, before filling the pastry.
  12. Sprinkle with tasty cheese and place in the oven to bake for 20 minutes or until golden around the edges.
  13. Serve with a dash of sour cream! Makes 36 cups.
Recipe by Planning With Kids at https://planningwithkids.com/2012/11/04/slow-cooker-chicken-chilli-con-carne-cups/