This recipe is modified from an American recipe in order to make it from ingredients easily found in New Zealand and Australia. It has a wonderful flavour and tastes just like eating a bowl of enchilada, perfect for any occasion.
Heat some oil in a large saucepan then cook the onions and jalapeños until they begin softening, usually five or so minutes
Add the garlic, spices (cumin, paprika, cayenne pepper), sugar, oregano and garlic salt to the saucepan and stir until the spices become fragrant, usually a minute
Add the ripe tomatoes, tinned tomatoes, tomato paste and stock to the saucepan then stir well. Season well with salt and pepper
Bring to a gentle boil and then transfer the mixture to the slow cooker. Add the chicken thighs, yellow corn and black beans. Cook for 7 hours on low (or 4 hours on high)
Half an hour before cooking is complete, remove the chicken from the mixture. Remove the bone (which should slide out very easily) and use two forks to shred the meat. Return to the slow cooker and mix well.
Add cream as desired (I usually use a good splash or two, use more if you don't like spice) and garnish with sour cream, cheese and coriander. Serve along side bread or cheese quesadillas.