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Slow-cooked Mexican black bean & shredded salsa chicken

BY:
Pip
PUBLISHED:
UPDATED:

A simple, one-pot, delicious Mexican inspired dish

10 mins

10 hours

656 kcals

serves 4

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SLOW-COOKED MEXICAN BLACK BEAN AND SHREDDED SALSA CHICKEN

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


  • Author: Pip Payne
  • Total Time: 10 minutes
  • Yield: 4 1x

Description

A simple, one-pot, delicious Mexican inspired dish

Syn-free


Ingredients

Scale
  • 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

  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. Season chicken breast with salt and lay on top.
  3. Cook on low for 10 hours or on high for 6 hours.
  4. Half an hour before serving, remove chicken and shred
  5. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
  6. 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.

  • Prep Time: 10 minutes

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