• Partnered with
  • Serves 4
  • 25 mins prep
  • 8 hrs, 20 mins cook

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.


Shredded Mexican chicken and beans

  • 1.6 kg whole chicken
  • 800 g canned kidney beans, rinsed, drained
  • 1 medium brown onion (150g), sliced thinly
  • 3 cloves 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 tbsp tomato paste
  • 400 g canned diced tomatoes
  • 1 cup (250ml) chicken stock
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp 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 g cherry tomatoes, quartered
  • 1 tbsp lime juice
  • 1 green onion (scallion), sliced thinly


Shredded Mexican chicken and beans

  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.
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