Ingredients (Serves 5)
750g sweet potatoes, peeled and diced
1 tbsp olive oil spray
1 tsp sea salt
1 tsp ground black pepper
600g chicken breast, diced
400g tinned chopped tomatoes
400g tinned black beans, drained and rinsed
25g jalapeños in brine, drained
500ml chicken stock (made with one organic stock cube)
1 tsp sea salt
1 tsp ground paprika
1 tsp ground cumin
1 tsp hot chilli powder
1 tsp garlic granules
Nutrition
Per serving: 323 calories, 34g protein. 31g carbs, 7g fat
Preparation
Preheat oven to 190˚C/375˚F.
Line a large baking tray with foil.
Place the sweet potato in a single layer onto the baking tray. Add the avocado oil spray, salt and pepper.
Oven roast for 45 minutes.
Leave to cool on the tray for 5-10 minutes.
Place the sweet potato in a large bowl and mash well.
Place all of the ingredients into your slow cooker dish.
Stir well, cover and cook over a high setting for 4-5 hours or a low setting for 6-7 hours.
Optional: Remove the chicken when cooked and shred with two forks before serving.