Slow-cooked Mexican black bean & shredded salsa chicken

Slow-cooked Mexican black bean & shredded salsa chicken

A simple, one-pot, delicious Mexican inspired dish

time

10 mins

pan

10 hours

fire

656 kcal

time

10 mins

pan

10 hours

fire

656 kcal

Slow-cooked Mexican black bean & shredded salsa chicken

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 dish
Syn-free
Print Recipe
10 mins
Slow-cook10 hrs

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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