Name: Slow cooker Mexican chicken with beans
Prep time: 25 min
Cook time: 500 min
Total time: 525 min
Yield: 4
Ingredients: 1.6 kilogram whole chicken; 800 gram canned kidney beans, rinsed, drained; 1 medium brown onion (150g), sliced thinly; 3 clove garlic, crushed; 1 medium red capsicum (bell pepper) (200g), chopped coarsely; 1 medium green capsicum (bell pepper) (200g), chopped coarsely; 1 corn cob (250g), trimmed, kernels removed; 2 tablespoon tomato paste; 400 gram canned diced tomatoes; 1 cup (250ml) chicken stock; 2 teaspoon ground cumin; 2 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 teaspoon dried chilli flakes; 1/2 cup loosely packed fresh coriander (cilantro); 8 flour tortillas; Avocado salsa; 1 large avocado (320g), chopped coarsely; 1 lebanese cucumber (130g), chopped coarsely; 125 gram cherry tomatoes, quartered; 1 tablespoon lime juice; 1 green onion (scallion), sliced thinly

The delicious combination of shredded chicken, corn and red kidney beans makes this slow cooker Mexican chicken dish a winner of a family chicken dinner. With less than half an hour of prep needed, it’s a fabulous recipe to keep in your back pocket.

Are you looking for more slow cooker chicken recipes?

Ingredients

1.6 kilogram whole chicken

800 gram canned kidney beans, rinsed, drained

1 medium brown onion (150g), sliced thinly

3 clove garlic, crushed

1 medium red capsicum (bell pepper) (200g), chopped coarsely

1 medium green capsicum (bell pepper) (200g), chopped coarsely

1 corn cob (250g), trimmed, kernels removed

2 tablespoon tomato paste

400 gram canned diced tomatoes

1 cup (250ml) chicken stock

2 teaspoon ground cumin

2 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon dried chilli flakes

1/2 cup loosely packed fresh coriander (cilantro)

8 flour tortillas

Avocado salsa

1 large avocado (320g), chopped coarsely

1 lebanese cucumber (130g), chopped coarsely

125 gram cherry tomatoes, quartered

1 tablespoon lime juice

1 green onion (scallion), sliced thinly

Method

Rinse chicken under cold water; pat dry, inside and out, with paper towel. Trim excess fat from chicken.

Combine beans, onion, garlic, capsicums, corn, paste, tomatoes, stock and spices in a 5-litre (20-cup) slow cooker. Place chicken in cooker, push down into bean mixture. Cook, covered, on low, about 8 hours.

Remove chicken from cooker; when cool enough to handle, discard skin and bones. Shred chicken meat coarsely.

Return meat to cooker; cook, covered, on low, for 20 minutes or until hot. Season to taste.

Meanwhile, make avocado salsa: Combine ingredients in a small bowl; season to taste.

Sprinkle chicken mixture with coriander; serve with avocado salsa and tortillas. Accompany with sour cream, if you like.

Can this slow cooker Mexican chicken dish be frozen?

Yes, the chicken mixture is suitable to freeze at the end of step 4. Make the avocado salsa just ahead of serving.

See this Test Kitchen article for how to safely freeze food.

Recipe swap: fresh or tinned corn?

You can use 250g (8 ounces) of frozen corn kernels or a rinsed and drained 400g (12½-ounce) can of corn kernels instead of the fresh kernels.

Oven-baked Mexican chicken

For an oven-baked recipe, try our one-pan Mexican chicken tray bake, which is ready in 40 minutes.

Pulled pork sliders with apple slaw and chipotle mayo

slow cooker beef tacos with lettuce and sour cream

Five ingredient slow cooker beef tacos

a slice of slow cooker sticky date pudding topped with sauce and butter

Slow cooker sticky date & fig steamed pudding

slow cooker pulled chicken fajitas with lime wedges

Pulled chicken fajitas with cheesy toppings

Creamy curried sausages with potatoes made in the slow cooker

Old fashioned curried sausages

slow cooker beer and thyme beef cheeks recipe

Slow cooker beer & thyme beef cheeks

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook