Slow-cooked Mexican black bean & shredded salsa chicken

A simple, one-pot, delicious Mexican inspired dish

This is a great recipe- it’s very quick to throw together in the slow cooker, but the end result is a really delicious Mexican inspired dish which is very versatile- It’s lovely just with rice, wrapped in a tortilla, or put into an Old El Paso stand ‘n’ stuff tortilla, topped with cheese and oven baked!



My Recipe

Serves: 4
Syns: none
Healthy Extra:


  • 4 chicken breasts
  • 1 can chopped tomatoes
  • 1 green chilli, chopped
  • 1 can black beans (or 230g pre-cooked black beans)
  • 150g frozen sweetcorn
  • Large handful chopped fresh parsley
  • 500ml chicken stock
  • 3 spring onions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste


  1. 1. Combine chicken stock, beans (drained), sweetcorn, tomatoes, parsley, spring onions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker.
  2. 2. Season chicken breast with salt and lay on top.
  3. 3. Cook on low for 10 hours or on high for 6 hours.
  4. 4. Half an hour before serving, remove chicken and shred
  5. 5. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
  6. 6. If you want to reduce the amount of liquid you can bubble away on the hob top for a while.

Additional Info

Serve over coriander and lime rice with extra green veg such as green beans, shredded lettuce.

2 Replies to "Slow-cooked Mexican black bean & shredded salsa chicken"

  • Kirsty Owen 9th August 2015 (5:48 pm)

    WOW, just made this, it’s all shredded and reduced down and back in the slow cooker while I cook some rice to go with it but I had a sneaky taste a moment ago. SOOOO good. Thank you thank you thank you!

    • theslimmingfoodie 11th August 2015 (8:58 am)

      Fab! so glad you liked it!