Slow cooker Mexican chicken with beans

Ingredients
Can this slow cooker Mexican chicken dish be frozen?
Recipe swap: fresh or tinned corn?
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The delicious combination of shredded chicken, corn and red kidney beans makes this slow cooker Mexican chicken dish a winner of a family chicken dinner.

Ingredients

1.6 kilogram whole chicken

800 gram canned kidney beans, rinsed, drained

1 medium brown onion (150g), sliced thinly

3 clove garlic, crushed

1 medium red capsicum (bell pepper) (200g), chopped coarsely

1 medium green capsicum (bell pepper) (200g), chopped coarsely

1 corn cob (250g), trimmed, kernels removed

2 tablespoon tomato paste

400 gram canned diced tomatoes

1 cup (250ml) chicken stock

2 teaspoon ground cumin

2 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon dried chilli flakes

1/2 cup loosely packed fresh coriander (cilantro)

8 flour tortillas

Avocado salsa

1 large avocado (320g), chopped coarsely

1 lebanese cucumber (130g), chopped coarsely

125 gram cherry tomatoes, quartered

1 tablespoon lime juice

1 green onion (scallion), sliced thinly

Method

Rinse chicken under cold water; pat dry, inside and out, with paper towel. Trim excess fat from chicken.

Combine beans, onion, garlic, capsicums, corn, paste, tomatoes, stock and spices in a 5-litre (20-cup) slow cooker. Place chicken in cooker, push down into bean mixture. Cook, covered, on low, about 8 hours.

Remove chicken from cooker; when cool enough to handle, discard skin and bones. Shred chicken meat coarsely.

Return meat to cooker; cook, covered, on low, for 20 minutes or until hot. Season to taste.

Meanwhile, make avocado salsa: Combine ingredients in a small bowl; season to taste.

Sprinkle chicken mixture with coriander; serve with avocado salsa and tortillas. Accompany with sour cream, if you like.