Korean-inspired chicken and bean chilli in the Crockpot
From the foundersAlexander Eriksson·Founder & CEO

A slow-cooked, protein-packed stew of chicken breast, beans, white cabbage and celery, flavoured with ajvar, soy sauce and fresh carrots for maximum richness.
Ingredients
2 servings
- 700 gchicken breast fillets
- 200 gblack beans (cooked)
- 200 gwhite beans (cooked)
- 200 gkidney beans (cooked)
- 100 gsweetcorn
- 2 stcelery
- 200 gwhite cabbage
- 2 stcarrots
- 2 dltomato sauce
- 3 mskmild ajvar
- 2 msksoy sauce
- 3 stgarlic cloves
- 2 dlchicken stock
How to make it
- 1
Cut the chicken breast into smaller bite-sized pieces. Shred the white cabbage and carrots, and thinly slice the celery.
- 2
Mix the tomato sauce, mild ajvar, soy sauce, crushed garlic and chicken stock directly in your Crockpot Express pot.
- 3
Add the chicken pieces, white cabbage, carrots and celery. Stir so everything is coated in the sauce.
- 4
Rinse the beans and sweetcorn in cold water and place them on top in the pot without stirring too much.
- 5
Put the lid on, set the valve to 'Sealing' and cook on HIGH pressure for 15 minutes.
- 6
Quick release the pressure when the timer goes off. Stir gently so the chicken breaks apart easily and the beans are mixed in. Season with salt and black pepper.
Kitchen tips
- Use the flavourful cooking liquid as the base for the sauce — it is full of flavour and protein without extra fat.
- If you want even more heat, add a pinch of chilli flakes along with the ajvar.
AI-generated content. Always verify ingredients and allergen information yourself.
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