Slow-cooked Mexican black bean & shredded salsa chicken
A simple, one-pot, delicious Mexican inspired dish
10 mins
10 hours
656 kcal
10 mins
10 hours
656 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
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!
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Slow-cooked Mexican black bean & shredded salsa chicken
Servings: 4
A simple, one-pot, delicious Mexican inspired dishSyn-free
Print Recipe
Ingredients
- 4 chicken breasts
- 1 can chopped tomatoes
- 1 green chilli chopped
- 1 can black beans or 230g pre-cooked black beans
- 150 g frozen sweetcorn
- Large handful chopped fresh parsley
- 500 ml 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
Instructions
- Combine chicken stock, beans (drained), sweetcorn, tomatoes, parsley, spring onions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker.
- Season chicken breast with salt and lay on top.
- Cook on low for 10 hours or on high for 6 hours.
- Half an hour before serving, remove chicken and shred
- Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
- If you want to reduce the amount of liquid you can bubble away on the hob top for a while.
Notes
Serve over coriander and lime rice with extra green veg such as green beans, shredded lettuce.
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