Slow Cooker Mexican Chicken with Black Beans and Corn

a photo of a white bowl on a beige background with rice, mexican pulled chicken and topped with guac and corn chips with salsa in the background

Slow Cooker Mexican Chicken with Black Beans and Corn

This one-pot slow cooker recipe makes tender pulled Mexican chicken simmered in salsa, corn, and black beans. It’s mildly spiced, wholesome, and versatile making it perfect for meal prep bowls, wraps, tacos, or burritos.

note - ingredients can be approximate

5 from 2 votes

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Prep Time 10

Cook Time 4

Total Time 4 10

Course Main Course

Cuisine Mexican

Servings people

Calories 501 kcal

Equipment

Ingredients

1.25 kg (2 ½ lb) chicken breast
300 g (1 cups) salsa, medium, see note 1
120 g (½ cups) tomato paste
1 cup jalapenos, see note 2
2 tablespoon Mexican seasoning, store-bought or homemade
3 bell peppers / capsicum, approx.3
2 red onion, approx.2
300 g (1 ½ cups) corn, approx.1 tin, drained + rinsed
250 g (1 ½ cups) black beans, approx.1 tin, drained + rinsed
400 g (2 cups) rice, note, this will be enough for the 8 serves. Adjust if needed.
1 lemon juice, approx. approx.1

Instructions

Slow cook

If your slow cooker has a sear function, brown 1.25 kg (2 ½ lb) chicken breast first for extra flavour.
Otherwise, do this quickly in a pan and then transfer.
This is optional, but it does help make it more flavourful.
Add 300 g (1 cups) salsa, 120 g (½ cups) tomato paste, 1 cup jalapenos, 2 tbsp Mexican seasoning into the slow cooker with the chicken. Stir well.
Cover and cook on Low for 4-6 hours or High for 2–4 hours, until the chicken is tender and pulls apart easily.
About 30 minutes before serving, shred the chicken using two forks

Prepare extras

Dice: 3 bell peppers / capsicum, 2 red onion and add into the slow cooker.
Drain well: 300 g (1 ½ cups) corn, 250 g (1 ½ cups) black beans and stir into the chicken with 1 lemon juice. Taste and adjust.
Add the lid back on until serving (you can even turn the slow cooker off at this stage).
Prepare 400 g (2 cups) rice as per your preferences or follow my tips and tricks.
Once rice is cooked, spoon mixture over and add your favourite toppings.

Video

Notes

Note 1 - Medium Salsa

I recommend medium as the slow cooker removes a lot of the flavour from the dish. The medium ends up being relatively mild. Adjust with hot if preferred.

I also recommend checking the ingredients and ensuring there's no excess water in the salsa as this can make the chicken really watery. You don’t want water listed in the first 5 ingredients.

Note 2 - Jalapenos

I used jarred jalapenos and this provided a mild kick with the medium salsa without being overpowering and spicy.

Serve with

I've suggested to serve this with rice. But you can also use it on wraps, burrito bowls, tacos etc.

Storing

Store in an airtight container in the fridge for up to 4 days. Keep the rice and chicken mixture on opposite sides.

Reheating

Reheat on 1 minute intervals until heated through (approx. 3 minutes)

Freezing

Freeze chicken only, or separate to the rice. In freezer safe container it'll last between 3-6 months.

Nutrition

Calories: 501kcalCarbohydrates: 70gProtein: 43gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 100mgSodium: 664mgPotassium: 1312mgFiber: 8gSugar: 10gVitamin A: 2772IUVitamin C: 108mgCalcium: 63mgIron: 3mg

Keyword chicken breast meal prep, chicken recipe, slow cooker meal prep

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