Slow-cooked Mexican black bean & shredded salsa chicken
A simple, one-pot, delicious Mexican inspired dish
can chopped tomatoes
can black beans
or 230g pre-cooked black beans
Large handful chopped fresh parsley
salt to taste
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.
Serve over coriander and lime rice with extra green veg such as green beans, shredded lettuce.
Tried this recipe?
The Slimming Foodie