🌮 Slow Cooker Salsa Chicken with Mexican Beans & Corn

Serves: 6–8

Prep time: 2 minutes

Cook time: 3 hours on high or 6 hours on low

Ingredients

• Chicken breasts — enough for your family (about 800g–1kg)
• 1 jar salsa (medium/mid-range salsa works well)
• ½ packet taco seasoning (mingle is great 👍🏻)
• 1 onion, roughly chopped
• 1 red capsicum, roughly chopped
• 1 × 400g tin Mexican 3-bean mix, drained & washed
• 1 × 400g tin corn kernels, drained

Method

1. Add to the slow cooker: Place the chicken breasts in the slow cooker.
2. Pour over the jar of salsa and sprinkle with ½ packet of taco seasoning.
3. Add the roughly chopped onion and red capsicum.
4. Cook on LOW for approximately 6 hours or HIGH for approximately 3 hours, until the chicken is cooked through and tender.
5. About 30 minutes before serving, remove the chicken and shred it with two forks.
6. Return the shredded chicken to the slow cooker and stir through the drained Mexican 3-bean mix and corn kernels.
7. Continue cooking for another 30 minutes, allowing everything to heat through and the flavours to combine.
8. Serve with your favourite sides and toppings.

To serve

• Mexican rice or long-grain rice
• Tortilla wraps
• Grated cheese
• Fresh coriander
• Sour cream, avocado or any other favourite Mexican toppings

🌯 Serving idea

For a delicious Mexican-style wrap, spoon the chicken mixture into a tortilla with Mexican rice, grated cheese and fresh coriander.

Or keep it super simple like you did and serve it over long-grain rice.

💡 Why it makes so much: The beans and corn bulk the chicken mixture up beautifully, making this a great budget-friendly meal-prep dinner. It also keeps well in the fridge, so you can enjoy leftovers for a few nights!