Name: Shredded Mexican chicken and 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

Shredded Mexican chicken and beans

The delicious combination of tender shredded chicken and slow cooked beans makes this slow cooker Mexican dish absolutely delicious. Enjoy it warm for a family weeknight dinner.

Skip to Recipe

Serves 4

Prep

25M

Cook

8H 20M

Total

8H 45M

From fragrant curries to rich stews, try another of our top 16 slow cooker recipes to add excitement to your evening.

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

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

2.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.

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

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

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

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

Suitable to freeze at the end of step 4. 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.
Note

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