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Slow-cooker Mexican casserole

  • Author: Pip Payne
  • Total Time: 5 minutes
  • Yield: 4 servings 1x


A tasty Mexican ‘dump dinner’



  • 1 large onion (finely diced (or 1 cup of frozen pre-chopped onion))
  • 2 chicken breasts
  • 1 tin black beans (drained)
  • 1 red pepper (1 green pepper, deseeded and diced)
  • 1 cup frozen sweetcorn
  • 1 tin chopped tomatoes (refill with water, and also add 1 tin of water)
  • 1 cup uncooked quinoa
  • Juice of 1 lime
  • 1 tsp garlic granules
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 cup pickled jalapenos (roughly chopped)
  • salt & pepper
  • Low calorie cooking spray (or spray oil if you prefer)
  • Coriander to serve


  1. Into your slow-cooker pot add in the onion, whole chicken breasts, quinoa, black beans, sweetcorn, pepper, chopped tomatoes, water, lime juice
  2. Add in the garlic granules, paprika, oregano, cumin, jalapenos and salt and pepper
  3. Give everything a little mix together, and put the slow-cooker on
  4. Cook on high for 3 hours, or low for 7-8 hours.
  5. Once cooking time is finished, shred the chicken breasts using 2 forks and mix everything together
  6. Serve with fresh lime wedges and chopped coriander.


If you want to take it to the next level then serve into portions, cover with grated cheddar, and pop under the grill to melt the cheese before serving.

  • Prep Time: 5 minutes