Salsa Chicken

This is now a long term family favourite in our house!

It was adapted from a recipe on the Slow Cooker site I belonged to, called ‘My Slow Cooker Recipes!!!’. *Check out the notes at the bottom of the recipe of you want a stove top version.

  • 6 large chicken thighs, skin removed
  • 2 tbsp Mexican Seasoning
  • Mexican salsa (2/3 of this quantity)2-July 2013 117
  • 1 x 420g tin corn kernels, drained*
  • 1 x 420g tin  kidney beans, drained
  • 1 x 420g tin black beans, drained
  • 1 bag plain corn chips
  • Grated Cheese of choice, optional
  • 1 tbsp coconut cream (use the solid part at the top of the tin), optional
  • 1 400g tin refried beans, optional**

*If you don’t wish to eat the corn, replace it with equal quantities of extra beans.

**The refried beans are great if you are using this dish in any kind of wrap as it makes the sauce thicker.

Place chicken in the bottom of the slow cooker.

Sprinkle over the seasoning, then add the salsa and all of the beans.

Replace lid on slow cooker and cook on low for 8 hours.

If you are using corn, stir it through about an hour before the end.

Just before serving, stir though the coconut cream if you want a creamier sauce.

Serve on a bed of corn chips and sprinkle with a cheese that fits your diet.

(If you are avoiding corn chips, I have really enjoyed a scoop of the meat and veg mix topped with 1/2 a sliced ripe avocado and a sprinkle of fresh coriander). Or serve on wild rice.


This makes a large batch, enough for about 8 adult sized meals. I freeze the left over half of the chicken mix and it defrosts really well.

If you don’t want as much spice, use the mild version of taco salsa.

1-July 2013 119

*Stove top method: Place chicken in a hot oiled pan (preferably use a pan with a lid). Brown one side then sprinkle over the seasoning, brown the second for a further 2 minutes and then cover with the salsa.

Place lid on the pan and simmer very gently for 25 minutes, or until chicken is cooked through.

Remove the chicken and dice.

Place the corn and beans in the hot salsa mix, stir through and return the lid, cooking for 2 minutes before returning the diced chicken to the pan and mixing through.

Stir through the coconut cream if desired.

Enjoy 🙂

P.S you can change this one up a bit by using gravy beef in place of the chicken.


The no corn option with added refried beans makes a great filling for Burritos, Enchiladas and Tacos!

6 thoughts on “Salsa Chicken

  1. I made this today and it was delicious! It was lovely to be able to prep and put it on at rest time rather than in the crazy ‘getting ready for school’ morning time, and know it would be ready for our 5:30pm dinner. We added mashed avocado as an additional topping and sprinkled with coriander leaves since I have some at the moment. Both excellent additions. Next time I will make it with 1kg of chicken thighs since we probably ate more than half tonight.

    Also I cooked a little bit of rice to put with Emmalyn’s instead of the corn chips as she isn’t quite up to them yet. I put the leftover rice into the rest of the chicken mix that I’ve frozen for another time.

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