Easy southwestern chicken

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Prep time:

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Serves: 6

By constantreader



  • 1 chicken breast skinned - about one per person

  • 1 green pepper (optional)

  • 1 red pepper (optional)

  • 1 tin sweetcorn drained

  • 24oz salsa (or a large jar). Mild, medium or hot

  • 1 onions (optional)

  • 1 tin black beans drained and rinsed


  1. Bung everything in the slow cooker
  2. Cook for 4/5 hours on high, 6/7 on low. You don't need to brown the chicken first, just cut into smallish pieces and throw it straight in!
  3. When it's ready, top with some grated cheese and let it melt in he slow cooker. Serve with rice or tortila wraps, and you can top with jalapenos, sour cream - any 'Mexican' type topping. Try sliced red peppers or chopped onion.

Handy Hint

The nicer the salsa you use, the better this will taste. I find it's tastiest to use at least a 'medium' heat rather than mild.

Additional Information

  • mexican

  • Make Ahead

  • Kids can help

  • Low fat

  • Slow cooker

  • Chicken

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • constantreader 21/05/09 15:45

    This is so simple and quick to prepare, and is super tasty. The black beans give it a real depth of flavour. It's also very low fat and healthy! You can substitute the chicken for turkey too. Chicken thighs make this even tastier, imho...